Fish broth

(Brodo di pesce)

Makes approximately 3.5 litres (122 fl oz/14 cups)

3 tablespoons olive oil

100 g (3½ oz) carrot, roughly chopped

100 g (3½ oz) celery stalks, roughly chopped

100 g (3½ oz) onion, roughly chopped

100 g (3½ oz) leek, roughly chopped

2 kg (4 lb 8 oz) fresh snapper bones (including heads), washed thoroughly and roughly chopped

100 ml (3½ fl oz) dry white wine

4 litres (140 fl oz/16 cups) water

2 bay leaves

5 black peppercorns

3 flat-leaf (Italian) parsley sprigs

fine sea salt, to taste

Heat the olive oil in a large saucepan over medium heat. Place all the vegetables in the saucepan and sauté until the onion and leek are soft and translucent. Add the fish bones and sauté for about 5 minutes before adding the wine. Cook until the wine has evaporated then add the water, bay leaves, peppercorns, parsley and sea salt. Bring to the boil. Lower the heat and slowly simmer without a lid for 40 minutes. Skim away the excess fat and other particles that come to the surface of the liquid throughout the cooking process. Discard the larger fish bones and strain the liquid through a fine strainer. Strain again through a fine sieve or with muslin (cheese cloth) to make sure all bones are removed and refrigerate. Fish broth can be made in advance and frozen in an airtight container for up to 2 months.