Name: Brodo di pesce (Fish stock)
Yield: Makes 1.5 litres (6 cups)
Cuisine: Italian
Ingredients: 1 large carrot, peeled and chopped; about 1 kg (2 lb 4 oz) fish bones and soup fish; 1 large white onion, peeled and quartered; 1 celery stalk with leaves, roughly chopped; 1 leek, roughly chopped; a small bunch of parsley stalks and leaves, left whole; 4 or 5 whole cloves; 2 bay leaves; 2 garlic cloves

Preparation info

Makes
1.5 litres

Difficulty
Easy

Appears in

Twelve

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.

Ingredients

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

Europe
Italy
Stock
Pescatarian
Mediterranean
Gluten-free

Method

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

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Brodo di pesce

Fish stock

Ingredients

Method

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