Not 1, not 2, not 3, but 4 fish fumets recipes are the ones you will find here in Puchero Mix. Through four different recipes, you will discover how these delicious marine elixirs can elevate your culinary skills and enrich your dishes with unique flavors and aromas.
We will delve into four irresistible versions: clear fish stock, rock fish fumet, dark fish fumet and finally, the most powerful of all, rock fish and seafood fumet for paella, both essential pillars for the creation of exquisite dishes with a taste of the sea.
WARNING! Before you start looking at the ingredients of the first recipe, I advise you to choose beforehand the one that will go best with your preparation.
First, we will dive into the art of preparing a clear fish stock, a delicate and subtle broth that enhances the natural flavor of marine ingredients and is ideal as a base for soups, risottos and light stews that seek to bring out the freshness and subtlety of the sea:
Fish stock
10
servings30
minutes30
minutes300
kcal20
minutes1
hour20
Get ready to dive into the delicious adventure of cooking a comforting and aromatic fish stock.
Let the flavors of rockfish and monkfish head intertwine with the fresh vegetables and aromatic herbs as you follow each step precisely.
Feel how the boiling of the broth and the soft bubbling of the cooking become the perfect soundtrack, complemented by our specially selected playlist for this culinary experience.
From cleaning and chopping the fish to infusing the broth, every detail of this recipe will transport you to a world full of flavor and aroma.
Put on your apron and join us on this exciting gastronomic journey as you prepare this exquisite fish stock!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
Pasos
- Start by cleaning the fish carefully, removing the guts, cutting them into medium-sized pieces and eliminating any remaining blood. Be sure to wash the fish pieces well under cold water.
- Place the fish pieces and monkfish head in a large pot and pour enough water to cover them completely.
- Bring the pot to a boil over medium-high heat. As it begins to boil, you will see foam form on the surface; remove it with a skimmer to maintain the clarity of the broth.
- Once you have removed the foam, add the previously chopped vegetables (carrot, onion, celery, leek and mushrooms), the aromatic herbs (bay leaf, thyme, fennel and parsley stems) and the white peppercorns.
- Reduce the temperature to medium-low heat and simmer the broth, semi-covered, for 20 to 30 minutes. During cooking, keep an eye on the surface and remove any fat or albumen that may appear.
- After cooking, turn off the heat and let the broth rest and infuse for 20 minutes to allow all the flavors to blend and intensify.
- After this time, degrease the broth by removing any layer of fat that has formed on the surface. Then strain the broth through a fine strainer to remove solids.
- Finally, label the broth with the date of preparation and refrigerate as soon as possible to ensure freshness and quality.
Notas
- You can adjust the amount of herbs and spices according to your personal taste, but always keep in mind the balance of flavors so as not to dull the flavor of the fish. >
- If you prefer a more concentrated stock, reduce the amount of water or increase the cooking time, but keep in mind that this may affect the texture of the stock and the final amount, but do not boil the fish over high heat. >
- When preparing clear fish stock, avoid boiling over high heat, as this may cause the stock to become cloudy. Always simmer gently to obtain a clear, flavorful broth.
- If you want to save the fish stock for later use, you can freeze it in individual portions in airtight containers, so you can use as much as you need without wasting.
Quizás lo necesites
Recipiente 1l para caldosVer precio
Información nutricional (por ración)*
- Serving Size: 200g
- Calories: 110kcal
- Fat: 2g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 120mg
- Potassium: 460mg
- Carbohydrates: 4g
- Fiber: 1g
- Sugar: 2g
- Protein: 18g
- Vitamin A: 2300IU
- Vitamin C: 6mg
- Calcium: 40mg
- Iron: 0.8mg
Next, we will explore rockfish fumet, a more concentrated and intense broth, the result of a careful reduction that enhances any recipe with its deep flavor and aroma for dishes such as paellas, sauces and fish stews:
Fumet of rock fish
12
servings1
hour1
hour30
minutes87
kcal2
hours30
minutesGet ready to enjoy an unforgettable gastronomic experience with our delicious fish fumet recipe.
With a combination of fresh and flavorful ingredients, this fish broth will transport you straight to the sea. In addition, so that you can enjoy the preparation even more, we suggest you to accompany it with our specially curated musical selection for you to enjoy while you cook.
So, put on your helmets, follow our step-by-step recipe and let yourself be surprised by the flavors of the sea!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
1,5 kg ROCK FISH
0,5 kg monkfish head
50 ml oil or butter
100 gr carrot in mirepoix
100 gr onion in mirepoix
50 gr celery cut in emince
100 gr leek cut in eminence
50 gr mushrooms in quarters
200 ml white wine
Bay leaves
Thyme sprigs
Dried fennel
Parsley logs
1 c.c teaspoon white peppercorns
5 liters water
Pasos
- Start by carefully cleaning the fish: remove the scales, cut them into pieces, bleed them and rinse them under cold water. Make sure they are well cleaned to obtain a delicious fumet without impurities.
- In a large, low saucepan, heat the oil or butter over medium heat, and add the vegetables cut into mirepoix (carrot and onion) and emincé (celery and leek). Sauté the vegetables until tender and lightly browned, releasing their aromas.
- Deglaze the pan with the white wine, and let the alcohol evaporate while gently stirring the vegetables. In this way, all the flavors will be incorporated and a base of great aromatic richness will be achieved.
- Add the fish pieces and monkfish head to the pot, and sauté together with the vegetables so that the flavors meld.
- Add the aromatic herbs (bay leaf, thyme, fennel and parsley stems) and white peppercorns. Next, pour the 5 liters of water into the pot, and bring the mixture to a boil.
- Once boiling, lower the temperature and carefully skim the surface to eliminate impurities and obtain a clean and crystalline broth. Cook over low heat, with the pot semi-covered, to concentrate the flavors.
- During cooking, periodically remove fat and albumen that may accumulate on the surface.
- Cook the fumet for 20 to 30 minutes, making sure it does not boil excessively and adjusting the temperature if necessary.
- Finally, degrease the fumet by removing the layer of fat that may remain on the surface. Strain the broth through a fine strainer or kitchen towel, discarding the solids.
Notas
- If you want to save the fish stock for later use, you can freeze it in individual portions in airtight containers, so that you can use the necessary amount without wasting.
Quizás lo necesites
- Recipiente 1l para caldosVer precio
Olla grande con tapa de 24 cm diámetro para 9 litrosVer precio
Información nutricional (por ración)*
- Serving Size: 333g
- Calories: 87kcal
- Fat: 3g
- Saturated Fat: 0.7g
- Trans Fat: 0g
- Cholesterol: 29mg
- Sodium: 900mg
- Potassium: 388mg
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Protein: 12g
- Vitamin A: 14IU
- Vitamin C: 1mg
- Calcium: 27mg
- Iron: 1mg
Next, we will explore the dark fish fumet, a variant that integrates tomato and paprika, adding a touch of color and smoky flavor to your culinary creations. This fumet is ideal for Mediterranean dishes, rice and fish stews looking for a different and vibrant nuance:
Dark fish fumet
10
servings30
minutes30
minutes160
kcal20
minutes2
hoursImmerse yourself in the culinary experience of preparing a delicious dark fish fumet, while a carefully selected music playlist fills your kitchen with enveloping rhythms and vibrant harmonies.
Let the flavors and aromas of this sumptuous recipe guide you on a unique sensory journey, transforming your kitchen into a gourmet oasis where every musical note blends perfectly with every bite.
Don't wait any longer and dare to cook this recipe while enjoying the perfect harmony between gastronomy and music!
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
1,5 kg rockfish scraps
0,5 kg monkfish head
50 ml oil
100 gr carrot mirepoix
100 gr onion mirepoix
50 gr celery emincé
100 gr leek emincé
50 gr mushrooms to the quarters
200 gr natural tomato
1 c.c. tomato concentrate
1 c.c. sweet paprika
100 ml white wine
laurel
thyme
dried fennel in branch
parsley stems
5 liters water
Pasos
- Start by cleaning the fish: remove the guts and scales, cut and bleed, and finally rinse well under cold water.
- In a medium-sized saucepan, heat the oil over medium heat. Add the carrots, onions, celery and leeks, and sauté until they are tender and release their aromas, approximately 5-7 minutes.
- Add the sweet paprika, mix well and sauté for one minute. Then, add the tomato concentrate and cook for a couple of minutes more.
- Add the chopped natural tomato and cook until it reduces its vegetation water and the flavors are concentrated.
- Deglaze the pan with the white wine, scraping the bottom well to release the caramelized flavors. Let the alcohol evaporate for a few minutes.
- Add the fish pieces and monkfish head to the pot, sauté lightly and then cover with the 5 liters of water. Bring to a boil and, once boiling, remove the foam that forms on the surface.
- Add the bay leaves, thyme sprigs, dried fennel sprigs and parsley stems to the broth. Cook over low heat with the pot semi-covered.
- During cooking, periodically remove any fat and albumen that accumulates on the surface of the broth.
- Cook the fumet for 20 to 30 minutes. Then, turn off the heat and let stand and infuse for an additional 20 minutes.
- Degrease the broth, strain through a fine strainer or clean kitchen towel, and label with the date of preparation. Cool quickly and store in the refrigerator until use.
Notas
- You can adjust the amount of aromatic herbs and spices according to your personal taste, but always keep in mind the balance of flavors so as not to dull the flavor of the fish.
- Use rock fish, such as scorpion fish, grouper or sea bream, which contribute an intense and characteristic flavor to the fumet. You can also add fish bones and other clean leftovers that you have on hand.
- If you want to save this fish fumet for later use, you can freeze it in individual portions in airtight containers, so you can use the necessary amount without waste.
Quizás lo necesites
- Recipiente 1l para caldosVer precio
- Olla grande con tapa de 24 cm diámetro para 9 litrosVer precio
Información nutricional (por ración)*
- Serving Size: 275g
- Calories: 160kcal
- Fat: 6g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 40mg
- Sodium: 150mg
- Potassium: 450mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 3g
- Protein: 20g
- Vitamin A: 750IU
- Vitamin C: 10mg
- Calcium: 40mg
- Iron: 1mg
Finally, the fish fumet recipe for a seafood paella, the most complete of all fish fumet recipes, a robust and aromatic broth that combines the best of the sea with the freshness of herbs and vegetables.
This delicious base is perfect for seafood paellas, risottos with crayfish and other dishes that seek to highlight the intense and unique flavor of seafood.
Please note that to make this recipe you must start from a rockfish fumet instead of water:
Fumet of rockfish and shellfish
10
servings30
minutes15
minutes200
kcal30
minutes1
hour15
minutesEnter the world of cooking and let yourself be enveloped by the delicious aroma of fish and seafood fumet, while a carefully chosen musical selection accompanies you during the preparation of this exquisite recipe. Imagine how the soft melody flows along with the sautéed vegetables, creating a symphony of flavors that blend in perfect harmony.
While the strains of music fill your kitchen, you won't be able to resist dancing to the rhythm of the seafood scraps browning in the pan, enjoying the sensuality of the evaporating brandy, and letting yourself be carried away by the rhythm of the herbs and spices that join this fumet.
With each step of this recipe and each musical note, you will find yourself more connected to the flavors and textures that this fish and seafood fumet offers you. Discover the pleasure of cooking while immersing yourself in a musical journey that transforms this culinary experience into a unique moment full of emotion. Don't wait any longer! Prepare your space, turn on the stove and tune in to our playlist to start creating this gastronomic masterpiece.
Mantén encendida la pantalla de tu dispositivo mientras cocinas
Ingredientes
1 kg seafood scraps (shrimps, crayfish, lobster, crabs, etc.)
50 ml oil
100 gr carrot cut in mirepoix
100 gr onion cut in mirepoix
50 gr leek cut in eminence
50 gr mushroom cut in emince
2 garlic cloves, lightly crushed
2 tablespoons of tomato concentrate
100 ml brandy
Bay leaves
Thyme sprigs
1 teaspoon black peppercorns
3 liters rock fish fumet
Pasos
- In a large saucepan, heat the oil and gently brown the seafood scraps, making sure they are well sealed. Remove and reserve.
- Using the same fat as the seafood, slowly brown the carrot and onion cut into mirepoix. These vegetables will provide a solid base of flavor to our fumet.
- Add the lightly crushed garlic and the leek in eminence to the casserole and sauté until tender. Then, add the reserved seafood scraps again.
- Add the mushrooms in emincé and cook until all the water they release has evaporated, concentrating the flavors.
- Pour in the brandy and allow the alcohol to evaporate, enhancing the aroma of the broth. Add the tomato concentrate and mix well.
- Stir in the rockfish fumet, making sure all the ingredients are well covered.
- Add the aromatic herbs (bay leaf and thyme) and black peppercorns, which will give a touch of warmth and spice to the fumet.
- Cook the fumet over medium-low heat, semi-covered, allowing the flavors to meld and enhance each other.
- Simmer for 15 minutes, then turn off the heat and allow the broth to rest for 30 minutes, so that the flavors infuse further.
- Finally, strain the fumet to separate the solids from the broth, label it with the date and refrigerate or freeze for later use. This delicious rockfish and seafood fumet will be the perfect base for your next seafood paella full of marine flavor. Enjoy your meal!
Notas
- You must be very careful when removing excess fat and albumins, the seafood pigments are liposoluble, we would remove the color and part of the flavor.
- If you want to save the fish stock for later use, you can freeze it in individual portions in airtight containers, this way you can use the necessary amount without wasting.
Quizás lo necesites
- Recipiente 1l para caldosVer precio
- Olla grande con tapa de 24 cm diámetro para 9 litrosVer precio
Información nutricional (por ración)*
- Serving Size: 350g
- Calories: 200kcal
- Fat: 9g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 50mg
- Sodium: 400mg
- Potassium: 500mg
- Carbohydrates: 7g
- Fiber: 1g
- Sugar: 3g
- Protein: 18g
- Vitamin A: 2500IU
- Vitamin C: 10mg
- Calcium: 70mg
- Iron: 1mg
