I do not even remember the last time I made a fish stock. It is not a process I enjoy – too much simmering, puréeing and sieving for my liking. When I want to make a fish soup and I need a stronger cooking medium, rather than plain water, I am more than happy to Continue reading →
Ideal cold weather fare. I had some excellent beef broth in the fridge (made with a beef tongue, some brisket and some chicken + usual aromatics: celery, carrot, onion in which I had stuck a clove, parsley, bay leaf) and other bits and bobs: finely shredded,steamed cabbage, some boiled pearl barley and some boiled and peeled chestnuts. To make a minestra was the obvious choice.
I reheated everything together + a generous handful of parmesan a tavola.