Fish Broth
This is a simple broth recipe to use in risotto recipes.
1 -1/2 lbs. stock fish
1 small onion
1 carrot
2 Tbsp. fresh chopped Italian parsley
2 cloves garlic
2 Tbsp. extra virgin olive oil
1. In a pan heat the olive oil and add the onion and carrot minced along with the parsley as well as the garlic cloves.
2. Cook gently until the onion is translucent.
3. Add 2 to 3 quarts of water and bring to a boil.
4. Once it is boiling add the stock fish, cover and reduce to a gentle boil.
5. Boil until the fish is well cooked.
6. Remove the fish and set it aside.
7. Filter the broth.
By stock fish I mean Cod or similar varieties. Use the leftover fish in a fish salad recipe or eat it with some lemon juice, olive oil and pepper.
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