Fish Broth

Method

1. Cut the fish bones and heads into large pieces.
2. Cut the carrot into large chunks, halve the onion, cut the celery into pieces similar in size to the carrot, halve the tomato (optional), and leave the parsley stems whole.
3. In a pot, add a drizzle of extra virgin olive oil and one clove of garlic. Sauté until golden.
4. Add the fish pieces. Do not stir. Cover and cook for 45 minutes.
5. Add the vegetables in any order.
6. Add 1 liter of water.
7. Cover, bring to a boil over high heat, then lower the heat and simmer for 40 minutes.
8. During the last 5 minutes of cooking, add the salt.
9. Turn off the heat and let the broth rest for at least 15 minutes before straining.
10. Strain and use as desired.