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X Italian Fish and Sea Food Dishes
Fish Broth/ Brodo di Pesce (using water, fresh codfish, onion and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery" by Antonia Isola (1912)

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Ingredients

1 liberal pound of fresh codfish, or any other lean fish for boiling
1 quart of water
1 onion
Parsley
Salt and pepper



Directions

Boil until fish is thoroughly cooked; strain and serve.




Notes

The recipe was first published "Simple Italian Cookery" by Antonia Isola (New York: Harpers Brothers, 1912). For the complete copyright-free text visit www.archive.org. Photo: Wikipedia.

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