Name: Fish Fumet
Yield: 4 servings
Ingredients: 1 onion; 1 leek; 1 ripe tomato; 1 carrot; 100 ml dry white wine; 3 clove; 500 g rockfish and a piece of monkfish head; 2 liters water

Fish Fumet

A delicate fish broth, rich and aromatic, made with sautéed onions, leeks, and ripe tomatoes.

Ingredients

Servings:

Ingredients

1 onion
1 leek
1 ripe tomato
1 carrot
100 mldry white wine
3 clove
500 grockfish and a piece of monkfish head
2 literswater

Nutritional Information

Per Serving (Approx.)

Calories

181 kcal

Protein

26 g

Fat

2 g

Carbohydrates

10 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Heat a large paella pan over medium heat, add a small amount of olive oil, and sauté all the chopped vegetables for about 5-7 minutes until they are tender and slightly golden.
Add the cut fish to the pan with the vegetables and sauté it for about 3 minutes on each side, ensuring it is slightly cooked.
Pour in the white wine and let it cook over medium heat for about 5 minutes, stirring occasionally, until the wine has slightly reduced and the mixture has a strong aroma.
Add 1 liter of water to the pan and bring it to a boil. Let it simmer over low heat for approximately 25 minutes, adding water gradually until achieving the desired dark color, keeping in mind that the squid can leave a bitter taste but have high cholesterol content.
Add a pinch of nutmeg and stir well to combine with the other ingredients.
Incorporate a pinch of cinnamon into the mixture and continue stirring to enhance the aromas.
Add a bit of grated ginger, thus providing a fresh and spicy touch, and stir to fully integrate with the other flavors.

Recommendations & Tricks

Ensure that the fish stock boils for only 20-30 minutes; this way, you avoid it developing an overly intense or bitter taste.
If you're preparing a stock for a casserole rice or paella, you can add cuttlefish or squid ink to intensify the flavor and color. Add it slowly and stir until achieving the desired dark hue.
Spices like nutmeg, cinnamon, and ginger can add a warm sensation to your culinary creations. Use them sparingly to prevent them from overpowering other flavors.
To obtain a clearer and more aromatic stock, use fresh and well-cleaned vegetables such as quartered onions, sliced leeks, chopped ripe tomatoes, and thinly sliced carrots. Add a splash of dry white wine to enrich the flavor.