Fish Stock (Brodo di Pesce)

Vinnie told us that the prudent Italian cook always saves the trimmings from a fish dish to use as the base for fish stock. This stock can then be used to make soups and sauces.

  • Prep Time: 20 minutes
  • Yield: 10 Servings
  • 1 small onion chopped
  • 1/4 cup chopped celery
  • 1/4 cup chopped carrots
  • 3 tbsp butter
  • juice from 1 lemon
  • 1/4 cup Marsala wine
  • 3 lbs fish trimmings
  • 1 gallon water
  • 1 bouquet garni bouquet garni is a combination of fresh and dry herbs, tied together in a cheese cloth, added to the stock, and removed when done. Use 1 bay leaf, 1 teaspoon thyme, 1/2 bunch Italian parsley, and 6 crushed peppercorns.
  • Sauté over medium heat the onion, celery, and carrots in the butter for 5 minutes.
  • Add the lemon juice and Marsala wine. Stir the ingredients, cover and simmer for 10 minutes.
  • Add the fish trimmings, water, and bouquet garni. Bring to a boil then simmer for for 45 minutes, covered.
  • Strain through a fine sieve.


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