How to make homemade fish broth

The fish broth , also known as fumet , is more of an ingredient that serves to make recipes based on seafood. p>

This is a concentrated broth prepared with heads, tails, bones/fish bones and whose final use will be to flavor recipes, make soups and sauces or any other preparation where this ingredient may be useful.

For this reason I think it's a good idea, if you love cooking and you like to invent dishes, in this case with seafood, that you know how to make fish stock . It is very easy!

The most important thing when making homemade fish broth is that you use fresh cuts of the animal that give a lot of flavor: the head, tail and fins are the best. If you use meat as such, the taste will be much less. And above all, do not use the entrails, they will give a bitter taste to the preparation. The scales? they are useless, forget about them.

Recipe broth of easy fish (fumet)

As I said before, it mainly uses heads, but also put some pieces of tail, fins and spines. You can use hake, sea bass, dorado, whatever you really have available. If you mix different types of fish, nothing happens.

In addition to the fish, you will need some vegetables. Onions, carrots, leeks and celery are ideal. Some people use yes, some do not, some add extra ingredients, this can vary according to your creativity.

Finally, it is important that you have a large pot where everything fits comfortably.

p>

Ingredients (for 2 to 3 liters of broth approximately)

• 1 kilo of heads, tails, fish bones
• 1 large onion
• 2 medium carrots
• 1 stalk of leek
• 1 stalk of celery

Preparation: p>

1. Wash the pieces of the fish you are going to use to remove impurities, blood and scales.
2. Chop all the vegetables into small pieces.
3. Put everything in the large pot and add 4 liters of cold water from the stream.
4. Light the fire and heat until it starts to boil.
5. Surely, while boiling, some impurities will come out and float some foam, remove them with a spoon.
6. After about 30 minutes you can remove the pot from the fire and strain the broth. Optionally you can also boil about 10 minutes more to have a more concentrated version of the valuable liquid.
7. Strain your fish broth well, preferably with a very fine sieve, better still with a sieve of those to make coffee , to try to make it as pure as possible.
8. Ready, you already have a fish stock or broth.

Now you can simply separate it into different containers and use it or Freeze it at your leisure.

You can use the fish broth to prepare a wonderful Asian soup.

Tips for your fish broth

Tips for your fish stock h2>

• Apart from heads, tails and fish bones, you can also use the skin of prawns, and even sea shells, and thus have a super marine broth. If you prefer, you can make exclusively shrimp broth, but that is another recipe that you can read by clicking here.
• Every time you are going to use your fish broth to cook, whether you have it frozen or refrigerated. Try it first, lest it has damaged.
• And speaking of damaged fish broth, try to have it frozen and just thaw it for the same day.The possibilities are limited only by your imagination.
  1. White, red and green seafood sauces.
  2. Rices (seafood paella obviously).
  3. East rice broth of fish.
  4. Soups of fish of any kind.
  5. Cream of seafood.
  6. Stews that carry fish and to which a small portion of this broth can give them a wonderful touch.

  Whatever the use you are going to give this easy fish broth, the important thing is that you keep it well and, if you invent something very delicious , come running to Comedera.Com and tell us, look here all we are food fans and we always want to learn.

  If you want ideas for cooking fish, come to me page of fish and seafood recipes.

  By the way, you can follow Comedera on Twitter, we are always saying entertaining things out there @comederablog.

  Comments

  Comments