Preparation

• For making my fish broth, my trusted fishmonger gave me:
  • 3 gurnards;
  • 2 serrano fish or serraina;
  • 1 monkfish or lumera;
  already gutted and scaled.

• In a pan, heat a sprinkle of garlic powder, a couple of whole dried hot chili peppers, and a few parsley stalks to flavor.
  ^{If you are also preparing for children, skip the chili peppers.}
  Deglaze with a shot of white wine.

  Place the fish in the pan.
  Add 2-4 tablespoons of tomato sauce and drizzle with 2 glasses of water [1.67 cups].
  Add a pinch of salt.
  If you have celery stalks, add a couple to further flavor.
  Cover with a lid [preferably glass] and let cook over medium stove on low flame for at least 20 minutes.

• Turn off the heat and wait for the fish broth to cool.

• If the fish are whole, gently remove them trying not to break them and transfer them to a plate to skin and debone.
  Otherwise, strain the fish broth with a sieve to avoid skin and bone residues.
  ^{If you are also preparing for children, always perform this step.}

  Adjust salt and grind the pepper.

  Your poor fish broth is ready.

  Enjoy your meal!

• In the case of brothy first courses, to avoid glycemic spikes, it is advisable to cook the pasta separately, then rinse it and add it to the brothy dressing prepared separately; in this way, the starch released by the pasta in the cooking water is eliminated.

• To store in the freezer and use as:
  • fish broth for cooking;
  • fish stock for enhancing.
  In jars and containers with airtight lids or in ice cube molds.

• • whole wheat pasta in smooth-hound fish broth;
  • onion or red scorpion fish broth.