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Ingredientes
- About 2 to 3 pounds of fish heads, bones and fins (gills removed)
- 3 tablespoons olive oil
- 2 celery stalks, chopped
- 1 large onion, chopped
- 1 fennel bulb, chopped (both bulb and fronds)
- 4 garlic cloves, minced
- 2 tablespoons green peppercorns
- 3 bay leaves
- 1/2 cup chopped parsley
- Salt to taste
- RISOTTO
- 2 tablespoons olive oil
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1 1/2 cups risotto rice (Arborio, Carnaroli, Vialone Nano)
- 1 cup white wine
- Salt
- About 1 cup flaked fish meat
- 2 tablespoons unsalted butter
- 1/4 cup finely grated parmesan cheese
- 1 tablespoon lemon juice
- 2 tablespoons minced parsley
View Full Recipe at Hunter. Angler. Gardener.…
