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Fish fumet is a basic preparation used in many recipes of Italian cuisine. It is a kind of broth obtained by boiling fish heads, used to add flavor and depth to soups, risottos and fish-based sauces.
Put all the ingredients (except the pepper) in a pot; place it over high heat and bring to a lively boil
Skim very carefully, lower the heat and simmer gently for 20 minutes; add the peppercorns and let it cook over moderate heat for another 20 minutes
Strain through a fine sieve, collecting the fumet in a glass airtight container
Let it cool to room temperature and store it in the refrigerator until needed
This simplified fish fumet is very useful for preparing sauces that accompany fish and can also be used for the cooking base of braised fish
If desired, you may also add other aromatic herbs to taste, such as thyme and bay leaf
Large Pot
Fine Strainer
Store in the refrigerator for a maximum of 2 days.
Fish fumet can be used as a base for fish soups, risottos or sauces.
Italia
| Energy (kcal) | 90.87 |
| Carbohydrates (g) | 0.76 |
| of which sugars (g) | 0.76 |
| Fat (g) | 2.46 |
| of which saturates (g) | 0.65 |
| Protein (g) | 11.76 |
| Fibre (g) | 0.15 |
| Salt (g) | 0.68 |
