The bones of flatfish?, such as the sole family, plaice, halibut and turbot, make the best stock, as they give a good flavor but aren't oily. If you want to give the stock a rosy color or a little more acidity, add a couple of squashed tomatoes.

Nice simple fish stock that just about anyone can successfully make.

The boiled meat would typically be sliced and eaten with either mayonnaise, mustard fruits or green sauce, or in a salad, and then the brodo would either be served separately or kept for risotto. Whenever you make stock, remember how important it is to the finished dish — the rule is that a good-quality chicken makes a good-quality stock, so buy the best you can find.