Brodo di Pesce

Name: Brodo di Pesce (Fish Stock)
Yield: Makes 2 litres (3.½ pints)
Cuisine: Italian
Ingredients: 2 red onions, peeled and cut in quarters lengthways; 1 fennel bulb, untrimmed, cut in half; 2 bay leaves; a few flat-leaf parsley stalks; 2 carrots, sliced; bones of 1 large turbot including the head, halibut or monkfish; 6 white or black peppercorns; 4 celery stalks

Fish Stock

Preparation info

Makes
2 litres

Difficulty
Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

About

The best fish stock is made from the bones of a turbot.

Ingredients

bones of 1 large turbot including the head, halibut or monkfish
2 red onions, peeled and cut in quarters lengthways

Europe
Italy
Stock
Pescatarian
Gluten-free
Mediterranean

Method

Put the ingredients into a large saucepan, cover with about 2 litres (3.½ pints) cold water, and bring to the boil, skimming off the scum as it comes to the surface. Lower the heat and simmer gently for 15 minutes; in order to achieve a fresh-tasting stock, do not be tempted to do so for longer than this.

Strain and use immediately.