Brodo di Pesce

Name: Brodo di Pesce (Fish Stock)
Yield: Makes about 3 litres
Cuisine: Italian
Ingredients: 2 large lemons, halved; 1 tomato, halved; 3.5 litres water; 5 black peppercorns; 50 g mushrooms, chopped; 1 small carrot, roughly chopped; 1 small leek, white part only, washed well and chopped; 1 large onion, chopped; 4 juniper berries; 1 fresh bay leaf; 1 small handful (about ¼ cup) flat-leaf parsley stalks; 1 small bulb fennel, chopped; 1.25 kg white fish bones and heads; grapeseed oil, for drizzling; 1 large stalk celery, chopped

Fish Stock

Preparation info

Makes about
3 litres

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

Ingredients

1.25 kg white fish bones and heads
grapeseed oil, for drizzling
1 large stalk

Europe
Italy
Fish course
Stock
Pescatarian
Mediterranean
Gluten-free

Method

Preheat the oven to 220°C.

Wash the fish bones and heads very well, removing the eyes, gills and any trace of blood. Place them in a baking dish, drizzle with a little oil and roast for