Fish fumet
Dish: Starter
Quantity: 1
When we go to the fishmonger always asks us if we want to take the scrapes, bones or fish head and most people say they do not want it and do not know how much we can take advantage of them, such as to prepare a rich fish fumet or a homemade fish broth, which will serve as the basis for many preparations.
Today we are going to show you how to prepare this delicious fish fumet, a very simple and quick recipe that will serve us to prepare many other dishes such as rice, creams or soups, best of all, is that we can prepare enough quantity and keep it in the freezer for future elaborations, it is perfectly preserved. We invite you to follow our step-by-step videos below, where we will explain in detail how to prepare fumet and if you have any questions, do not hesitate to leave us your comment.
Ingredients
- 600 g. / 21.16 oz. / 1.32 lb. of hake or conger eel (or similar, it can be monkfish as well) scraps, bones and head
- 150 g. / 5.3 oz. / 0.33 lb. of shrimp or prawns bodies and head (without the meat)
- 1 chopped onion
- 1 chopped carrot
- 1 chopped leek
- 2 liters of water
- Salt to taste
- Olive oil
How To Make It
Step 1: We begin the preparation of our fumet, for it, in a pot at medium temperature and with a little olive oil, we are going to add the onion, leek, carrot and let cook for 10 minutes, then we incorporate the scrapes and head of the fish, the bodies and head of the prawns, 2 liters of water, a little salt and when it starts to boil, we lower the heat and cook for 30 minutes.
Step 2: After 30 minutes, remove from the heat and with the help of a strainer, strain and we have our fish fumet or fish stock ready.
Tips To Prepare It
For this fish fumet recipe, we use hake scrapings and head and also a piece of conger eel, but you can prepare it only with hake, conger eel or monkfish.
When you have the fumet ready, adjust the salt if necessary.
It is important to cook the vegetables for the indicated time in order to obtain the flavor we are looking for in our fish fumet.
You can prepare enough quantity of fish fumet and keep it in the freezer for future elaborations.
For this recipe, we use the bodies and head of prawns, but you can also use shrimps.
What can we accompany this recipe with?
This fish fumet is perfect as a base for recipes such as rice dishes, creams, soups, etc.
Comments
This recipe has no comments yet
