Fish stock is a basic preparation used in many Italian recipes. It is a kind of broth obtained by boiling fish heads, which is used to enhance flavor and give depth to soups, risottos, and fish-based sauces.
Put all the ingredients (except the pepper) in a pot; place it on a high heat and bring to a vigorous boil
Skim very carefully, lower the heat and let it simmer gently for 20 minutes; add the peppercorns and continue cooking over moderate heat for another 20 minutes
Strain through a fine sieve collecting the stock in an airtight glass container
Let it cool to room temperature and store it in the refrigerator until use
This simplified fish stock is very useful for preparing sauces that accompany fish and can also be used as a cooking base for braised fish
If desired, you can also add other aromatic herbs such as thyme and bay leaf to your taste
Large Pot
Fine Sieve
Keep in the refrigerator for up to 2 days.
Fish stock can be used as a base for fish soups, risottos, or sauces.
Italy
| Energy (kcal) | 90.87 |
| Carbohydrates (g) | 0.76 |
| of which Sugars (g) | 0.76 |
| Fat (g) | 2.46 |
| of which Saturates (g) | 0.65 |
| Protein (g) | 11.76 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.68 |
