Brodo di pesce
Preparation - Medium
Makes 6 - 7 cups
The carcasses (head and bones) of any white-fleshed fish may be used to make a flavorful fish stock - monkfish, snapper, cod, haddock, weakfish, whatever is available at your fishmonger's. Do not use oily fish such as bluefish, mackerel, or salmon, however, because the flavor is too strong.
head and bones of one 4- to 6-lb fish, preferably haddock, cod, or snapper
2 or 3 bay leaves
1 medium onion, halved
1 t whole black peppercorns
about 15 springs flat-leaf parsley
1 cup dry white wine
6 cups water
salt and freshly ground white pepper to taste
Combine the ingredients in a heavy soup kettle or stockpot and bring slowly to a boil over medium-low heat.
Cover, turn the heat down to a bare simmer, and continue cooking for 45 minutes.
Strain the broth through a double layer of cheesecloth in a colander and discard the solids.
Taste and adjust the seasoning, keeping in mind that the salt will be concentrated if the stock must later be reduced.
Flavors of Puglia
Nancy Harmon Jenkins