Brodo di Pesce from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir

Ingredients

• 3 1/2 litres water
• 5 black peppercorns
• 2 large lemons, halved
• 1 tomato, halved
• 1 small handful (about ¼ cup) flat-leaf parsley stalks
• 1 small bulb fennel, chopped
• 4 juniper berries
• 1 fresh bay leaf
• 1 small leek, white part only, washed well and chopped
• 1 large onion, chopped
• 50 g mushrooms, chopped
• 1 small carrot, roughly chopped
• 1 large stalk celery, chopped
• grapeseed oil, for drizzling
• 1 1/4 kg white fish bones and heads