Print
📋Strong Fish Broth Recipe (Fumet)
This intensely flavored fish broth gives an extra body to seafood sauces, soups, risotto, or Paella. In French, it is called fish Fumet, which means aroma. Compared to the regular fish stock made with small white fish, and vegetables, this recipe has additional flavors from white wine and tomatoes. It can be used for risotto, seafood paella, veloute sauces or soups, including Bercy, Nantua and Normandy sauce
Course Soup
Cuisine French
Keyword fish broth, fish fumet, fish stock
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Total Time 40 minutes minutes
Servings 2 people
Calories 21 kcal
Put the gurnard in a small roasting pan with salt and pepper.
1 small fish to make the fumet, salt & pepper
Add 1 cup of white wine and 4 cherry tomatoes cut into pieces.
½ cup cherry tomatoes, 2 cup dry white wine
Put the fish in a hot oven at 350 F - 180 C for 20 minutes.
In the meantime, stir fry a small onion and 3 chopped cherry tomatoes in a large pan to make the fish stock.
1 onion, 2 tablespoon extra virgin olive oil
Once the gurnard is done transfer it in the stock pan and add 1 spoon of concentrated tomato sauce.
1 tablespoon concentrated tomato paste
To keep all the flavors of the roasting fish, pour some water in the roasting pan to deglaze it and pour it over the fish
Let it simmer for 20 minutes.
Strain the fumet with a paper cloth and let it cool off completely
For a more straightforward recipe, you can check out the recipe: fish stock
To make the fumet, you can buy a white small fish. Do not use oil fish with solid flavors
Don't worry about the fish bones; the broth is strained
Keep strictly to the cooking time. Seafood should never be overcooked as it develops a bitter flavor.
You can make the fumet ahead of time and either keep in the fridge for 1 day or freeze it.
Calories: 21 kcal | Protein: 2 g | Sodium: 420 mg | Potassium: 104 mg | Calcium: 40 mg | Iron: 0.3 mg