Brodo di Posce

Name: Brodo di Posce (Fish stock)
Cuisine: Italian
Ingredients: 1.2 kg white fish heads and bones; 1.2 kg white fish heads and bones; salt and pepper; salt and pepper; 2–3 celery stalks, coarsely chopped; bunch of flat-leaf parsley; 2 carrots, cut into chunks; 2 garlic cloves, peeled; 1 onion, halved; 1 tsp fennel seeds

Fish stock

Preparation info

Makes about
2.2 litres

Difficulty
Easy

Appears in

Antonio Carluccio's Italia

By Antonio Carluccio

Published 2005

About

Fish stock forms the basis of most fish soups and seafood risottos. Use the heads and bones of white, rather than oily, fish to make the stock - your local fishmonger will probably be happy to supply you with the heads of larger fish, which are normally not sold.

Ingredients

1.2 kg white fish heads and bones
salt and pepper
2–3 celery stalks

Europe
Italy
Stock
Fish course
Gluten-free
Pescatarian

Method

Wash the pieces of fish under cold running water, then place in a saucepan with 3 litres lightly salted water. Bring to the boil and skim away the froth from the surface. Add all the remaining ingredients and leave to simmer gently for 40 minutes. Strain the liquid through a sieve into a bowl, chec