Fish bouillon from Tigullio

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Fish bouillon from Tigullio-
  1. Clean the fish. Cut the heads into pieces.
  2. Cut the carrots, celery and onion into small pieces and simmer them in a large cocotte with olive oil, thyme, and the crushed garlic cloves.
  3. Let it cook for a few minutes on a small flame. Add the fish heads and stir on full flame.
  4. Moisten with white wine and add the tomatoes, cut in small pieces. Flour the fish tales and simmer on full flame in a large saucepan. Drain the oil and put them in a pan with the remaining ingredients.
  5. Cover and let it cook for 10 minutes. Turn the flame off and remove the heads and fishbones.
  6. Strain the bouillon in a sieve and cook for another 3 minutes with some cut fish meat (in small pieces).
  7. Serve with croutons (bread crusts) prepared in olive oil and with thyme.

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