The Catalan TableFish Fumet
A delicate fish broth, rich and aromatic, made with sautéed onions, leeks, and ripe tomatoes.
Ingredients
Servings
4
Measurement units
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 100 g
Calories
23 kcal
Protein
3.2 g
Fat
0.3 g
Carbohydrates
1.3 g
Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.
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
- Fish stock should boil only a short time (30 minutes at most) because it tends to turn a little bitter.
- For casseroled rice or paella you can add the ink sac (cuttlefish or squid), a little at a time until the colour is right.
- Spices in general “cool”, except nutmeg, cinnamon and ginger, which give a sense of heat.
Original recipe
View or download the original PDF document.