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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

Italian version  

Spanish version

 

Photographed recipe: how to make fish broth/stock (brodo di pesce), Italian traditional recipe

the fish broth/stock is the basic recipes for many dishes. It is made usually with tasty fishes, however with many bones. For this reason it is necessary to sieve it very well. If you add some fish broth/stock to the water used for boiling spaghetti they will be more tasty. For some recipes like spaghetti con la gallinella and spaghettti con lo scorfano, where you must boil these fishes before making a sauce , you can use the broth both for the sauce and for the water used for spaghetti.

GO TO THE RECIPES WITH SCORPION FISHGO TO THE RECIPES WITH TUB GURNARD
go to other italian traditional recipesgo to the other fish recipes
BASIC INGREDIENTSFISH FOR SOUP
typologyTRADITIONAL
ConservationPOSSIBLE
seasonALL
difficultiesLOW

Timetable

           served  80 MINUTES  (minimum)
cooking 60 MINUTES  (minimum)
 working   10 MINUTES

suggested wine: dry light

ingredients for 2 persons

GARLIC1 CLOVE1 CLOVE
SCORPION FISHTHE HEADTHE HEAD
TUB GURNARD11
ONION11
CELERY1 STEM1 STEM
CARROT11

Preparation:

at fist put into cold water the scorpion fish head and let it boil
with the aromas at least 1 hour
add the tub gurnard as last ingredient for avoiding it to melt, if small it is enough 6/8 minutes boiling
sieve well the broth/stock , in this manner it will retain  bones and scales

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