Fish stock

Fish stock

Brodo di pesce

By
From
The Collection
Makes
2.2 litres
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1.2kg white fish heads and bones
3 litres water
salt
pepper
2-3 celery stalks, coarsely chopped
2 carrots, cut into chunks
bunch flat-leaf parsley
1 onion, halved
2 garlic cloves, peeled
1 teaspoon fennel seeds

Method

  1. Wash the pieces of fish under cold running water, then place in a saucepan with the water and a little salt. Bring to the boil and skim away the froth from the surface. Add all the remaining ingredients and leave to simmer gently for 40 minutes. Strain the liquid through a sieve into a bowl, check the seasoning and allow to cool.
  2. On cooling, this stock tends to set into a jelly. Chill and use as required within 1–2 days, or freeze.
Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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