Italian cuisine

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ITALIAN RECIPES TRADITIONAL AND CREATIVE 

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 FISH	GO TO THE RECIPES WITH TUB GURNARD
go to other italian traditional recipes	go to the other fish recipes

Timetable

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

suggested wine: dry light

ingredients for 2 persons
GARLIC	1 CLOVE	1 CLOVE
SCORPION FISH	THE HEAD	THE HEAD
TUB GURNARD	1	1
ONION	1	1
CELERY	1 STEM	1 STEM
CARROT	1	1

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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