Italian
Fish Broth
by Manu Food · 60K subscribers on YouTube
A delicate fish broth made from fish heads and vegetables, perfect for risotto or as a base for soups.
- Cook
- 1h
- Difficulty
- easy
Ingredients
6 itemsMethod
- After filleting the fish, set aside the heads and any remaining pieces.
- In a pot, add cold water, a bit of celery, a bit of carrot, some tomatoes, and half an onion.
- Add the fish heads to the pot.
- Turn the flame to low and cook.
- Skim the surface to remove impurities.
- Continue cooking on low flame for about one hour.
- Filter the broth.
- Use the broth for risotto or other dishes.
- The broth can be stored in the refrigerator or frozen in single portions.
