Practical Way to Producing Appetizing Fish Stock - Fumet de Peix
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To cook an unforgettable Fish Stock - Fumet de Peix, below are the ingridients required:
- Take 500 g of fish fish heads bones/ heads.
- Get 1 of carrot medium size.
- You need 1 of onion.
- Get 2 of celery stalks.
- Take 1 of bouquet garni.
- Use 1 Tbsp of black peppercorns ..
- Take ½ dl of dry white wine (¼ cup).
- Use 1¼ of water liters of.
After readying the components, now you are ready to cook your tasty Fish Stock - Fumet de Peix by following the instructions on this section:
- Clean the fishbones/heads for blood and cut in smaller pieces (or get your fishmonger to do it for you)..
- Clean and peel the vegetables and cut in thin slices..
- Put everything in a pot. Vegetables and herbs first, the fish last..
- Bring it to boil. Remove the foam on the surface to clear the stock. Lower the heat and let it simmer for 20 min..
- Let it steep for 10 min and season lightly with salt..
- Sift well and let it cool as fast as possible if you are not going to use it within an hour..
The fish is then coupled with "arroz a banda" (a dish of rice cooked in fish stock), with a touch of alioli sauce on top just for that added touch of flavour that makes this dish a unique experience specific to the Balearic Islands. "Arroz a banda" made with the broth of the "bullit de peix". In French, fish stock is called fumét de poisson. If you buy your fish whole and clean it yourself, this is really easy to make with the leftover bones and scraps. Like all animal-based stocks, fish stock is made by gently simmering bones and scraps of meat, along with aromatic vegetables and herbs. In the case of fish stock, the bones typically include the heads, spines, ribs, and tails of mild, non-oily, white-fleshed fish.
Recipe : Fish Stock - Fumet de Peix
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step by step to make Fish Stock - Fumet de Peix
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