Fumetto di Pesce is an Italian concentrated fish stock which is featured on our Rome Cookery Holiday. Our venue is located about 30 minutes outside the city of Rome. If you have any queries regarding our Cookery Course in Rome, please don't hesitate to get in contact with us, or you can also order our 2009 Brochure online.

Ingredients
- 1kg of fishbones, fish heads
- 1 Carrot
- 1 Stick of Celery
- 1 Small Onion
- Olive Oil
- Salt and Pepper

Instructions

• Cut the vegetables into small cubes
• Place them in a large pan with some oil, or butter, with a pinch of salt and some pepper grains
• Add half a litre of warm water, the fishbones and heads
• Cover and cook till boiling
• Romove any foam from the top if necessary
• Turn down the heat and boil gently for about 45 mintues
• Then allow to cool and filter

Our chef in Rome, Dominico, tells us that:

"This stock is very useful and can be used to cook your fish dishes and adds natural flavours without mixing too many ingredients...remember, Favours is Simplicity..."

For further information on Flavours Cooking Holidays in Rome, please visit: www.flavoursholidays.co.uk/rome-region