Fish fumet is a basic preparation used in many recipes of Italian cuisine. It is a kind of broth obtained from boiling fish heads and trimmings, used to flavor and give depth to soups, risottos and fish-based sauces.
Place all the ingredients (except the pepper) in a pot; set it over high heat and bring to a vigorous boil
Skim very thoroughly, reduce the heat and simmer gently for 20 minutes; add the peppercorns and continue cooking over moderate heat for another 20 minutes
Strain through a fine sieve, collecting the fumet in an airtight glass container
Let it cool to room temperature and store in the refrigerator until ready to use
This simplified fish fumet is very useful for preparing sauces that accompany fish and can also be used as the cooking liquid for braised fish
If desired, you can also add other aromatic herbs to taste such as thyme and bay leaf
Large pot
Fine sieve
Store in the refrigerator for up to 2 days.
The fish fumet can be used as a base for fish soups, risottos or sauces.
Italia
| Energy (kcal) | 67.4 |
| Carbohydrates (g) | 3.06 |
| of which Sugars (g) | 3.06 |
| Fat (g) | 1.52 |
| of which Saturates (g) | 0.41 |
| Protein (g) | 7.14 |
| Fiber (g) | 2.03 |
| Sale (g) | 0.36 |
