Fumetto di Pesce

Name: Fumetto di Pesce (Fish Stock)
Yield: Makes about 5 liters (5⅓ quarts)
Cuisine: Italian
Ingredients: 100 milliliters (⅓ cup) dry vermouth; 2 kilos (4½ pounds) bones from white-fleshed, non-oily fish, such as sole, turbot, flounder, or branzino; 6 liters (1½ gallons) cold water (or enough to cover the bones by 2½ centimeters / 1 inch); 3 grams (1¾ teaspoons) whole black peppercorns; 100 grams (3½ ounces) fennel bulb, sliced ½ centimeter (¼ inch) thick (⅔ cup); 50 milliliters (3½ tablespoons) olive oil; 250 grams (9 ounces) red onion, cut into eighths (1½ cups); 200 grams (7 ounces) celery, cut into 5-centimeter (2-inch) pieces (1⅓ cups); 3 cloves garlic, unpeeled, crushed with the heel of the hand; 1 sprig fresh basil; 100 grams (3½ ounces) carrot, peeled, cut into 5-centimeter (2-inch) pieces (⅔ cup); 6 sprigs fresh Italian parsley

Fish Stock

Preparation info

Makes about
5 liters

Difficulty
Easy

Appears in

The Fundamental Techniques of Classic Italian Cuisine

By International Culinary Center , French Culinary Institute , Cesare Casella and Stephanie Lyness

Published 2021

About

Fish stock is made with the bones and heads of white-fleshed fish, along with vegetables, aromatics, and herbs.

Ingredients

2 kilos (4½ pounds) bones from white-fleshed, non-oily fish, such as sole, turbot, flounder, or

Europe
Italy
Stock
Pescatarian
Mediterranean
Gluten-free

Method

Remove the gills from the fish. Cut and scrape out any pockets of blood in the vertebrae. Wash the bones by rinsing them several times in cold water to remove all traces of blood. Chop the spine in several places to aid in the release of gelatin and to eliminate blood.

Place the oil in a stockpot (pentola) along with the onion, celery, carrot, fennel, garlic, parsley, and basil,