Brodo di Pesce

• 1.2 kg white fish heads and bones
• 3 litres water
• salt

Wash the pieces of fish under cold running water, then place in a saucepan with the water and a little salt. 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, check the seasoning and allow to cool.

On cooling, this stock tends to set into a jelly. Chill a