Fish Stock

Name: Fish Stock (Brodo di Pesce)
Cuisine: Italian
Ingredients: 3 slices lemon; 1 kg white fish bones and heads; 1 kg white fish bones and heads; ½ cup (125 ml) Vermentino or other dry white wine; ½ cup (125 ml) Vermentino or other dry white wine; 3 stalks flat-leaf parsley; a few black peppercorns; 1 bay leaf; 1 small carrot, halved; 1 brown onion, peeled and quartered

Brodo di Pesce

Preparation info

Makes about
2 litres

Difficulty
Easy

Appears in

A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

About

Fish bones and heads are available from most fishmongers. It’s important to use only bones from white, non-oily fish (snapper is ideal), as bones from oily fish such as salmon will make a very strong-tasting stock.

Ingredients

1 kg white fish bones and heads
3 slices lemon
1

Europe
Italy
Fish course
Stock
Pescatarian
Sardinia
Mediterranean
Gluten-free

Method

Place all ingredients in a stockpot or large saucepan and just cover with cold water.

Bring to the boil, then reduce heat and simmer for 15–20 minutes, skimming regularly to remove any froth that rises to the surface (this will help prevent the stock from going cloudy).

Set aside to cool, then ladle through a sieve lined with muslin or a clean damp Chux or J-Cloth, discarding so