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Fish Stock ( Brodo Di Pesce )
Ingredients
- 1 x bones of 1 large white fish, including the head (turbot, halibut, or possibly 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 possibly black peppercorns
- 2 x bay leaves
- 1 x fennel bulb untrimmed cut in half
Directions
- Put the ingredients into a large saucepan cover with about 2L cool water and bring to the boil skimming off the scum as it comes to the surface.
- Lower the heat and simmer gently for 15 min; in order to achieve a fresh tasting stock don't 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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