Preparation info
  • Makes about

    1½ pints

    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • 6–7 raw or cooked heads of any small fish (such as whiting, plaice, mackerel, sardines, etc.)
  • 7 oz (200


Put all the ingredients into a deep stock pot. Cover and bring to the boil very slowly. Simmer for about 1 hour, remove from the heat and cool completely. When it is cold, strain it into a bowl or jug. It will keep in the refrigerator for about 2 days or in the freezer for 1 month.