Fumetto di Pesce

Fish Stock

Preparation info
  • Makes about

    5 liters

    • Difficulty


Appears in

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


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


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,