Fish Stock

Name: Fish Stock (Brodo di Pesce)
Yield: Makes about 2.2 litres (4 pints) stock
Cuisine: Italian
Ingredients: 1.2 kg (2¼-4½ lb) mixed fish pieces (heads, bones etc.); 1.2 kg (2¼-4½ lb) mixed fish pieces (heads, bones etc.); 1.2 kg (2¼-4½ lb) mixed fish pieces (heads, bones etc.); 4 litres (7 pints) water; 2-3 celery stalks, roughly chopped; 2 carrots, cut in pieces; a bunch of fresh flat-leaf parsley; 1 onion, halved; 2 garlic cloves; 1 tsp fennel seeds; salt and pepper to taste; salt and pepper to taste

Brodo di Pesce

Preparation info

Makes about
2.2 litres

Difficulty
Easy

Appears in

An Invitation to Italian Cooking

By Antonio Carluccio

Published 1986

About

‘Fish stock forms the basis of a number of soups and seafood risottos, is simple to make and is excellent value for money. If left to cool down, fish stock tends to set into a jelly.’

Ingredients

1.2 kg (2¼-4½ lb) mixed fish pieces (heads, bones etc.)
4 litres

Europe
Italy
Stock
Starter
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

More or less any part of a fresh fish is useful in the making of stock. Try to cultivate your local fishmonger who will be able to supply you with the heads of larger fish, which are normally not sold. Use the heads and bones of white, rather than oily, fish.

Wash the pieces of fish under cold running water, then place in a saucepan with the lightly salted water. Bring to the boil and s