Fish stock (Brou de piske) from Sweet Myrtle & Bitter Honey: The Mediterranean Flavors of Sardinia by Efisio Farris and Jim Eber

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Notes about this recipe

  • JimCampbell on May 21, 2025

    A 4.0 out of 5. A very good fish stock. The use of the fennel bulb, white onion, and leeks, add a nice note to the stock. A natural sweetness. We used what the butcher called halibut bones. It was the collar. Nice mild flavor. We would make the fish stock again, aside from the soup recipe which called for it. In fact tonight will be a noodle bowl with the fish stock and some of the fish pieces from the collar.

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