Brodo di Pesce

Fish Stock

Preparation info
  • Makes

    2 litres

    • Difficulty


Appears in

By Rose Gray and Ruth Rogers

Published 1995

  • About

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


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


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.