Brodo di pesce

Fish stock

Preparation info

  • Makes

    1.5 litres

    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

This is a light stock used for making seafood risottos or for adding to fish dishes which require longer cooking time and a fuller flavoured cooking liquid than water.


  • about 1 kg (2 lb 4 oz) fish bones and soup fish


When using fish heads, many cooks remove the eyes and the gills, as these can make the stock bitter. Rinse the fish bones and put them into a large saucepan with all the other ingredients and add a little salt. Cover with about 2 litres (8