Recipe for Fish Stock ( Brodo Di Pesce )

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Yield:

2 L

Ingredients:

Amount	Ingredient
1 x	bones of 1 large white fish, including the head (turbot, halibut, or monkfish)
2 x	red onions peeled and cut in quarters lengthways
2 x	carrots sliced
4 x	celery stalks
1 x	few flat leaf parsley stalks
6 x	white or black peppercorns
2 x	bay leaves

Instructions:

Instructions: Put the ingredients into a large saucepan cover with about 2L 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.

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

makes 2L

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... Fish Stock :: Fish Straight From the River ...