"Fish Fumet" recipe - "Fumetto di Pesce"

“Fish Fumet” recipe – “Fumetto di Pesce”

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 450ml

Total Cost: UK/£ variable*

Utensils you will need

One large saute pan with lid
Two chopping boards
One sharp filleting knife
One paring knife
One kitchen tweezers
One kitchen cloth
Kithen paper
One medium-large bowl
One thin mesh sieve
One muslin cloth (optional)

Note for the users: please click on the label “HOW TO” to watch the slide-show of each cooking step.

* Please note that both total cost and cost per portion are approximate and that can vary according to seasons and to different conditions

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Recipe Rating

  • (1 Rating)

Ingredients

  • Fish bones and skins (sea bream, sea bass, gurnard) - 300 to 400gr

  • Parsley sprigs - 20gr

  • Celery - one stalk

  • Leek - 300gr

  • Shallots - 350gr

  • "Suited garlic”cloves - 4

  • Extra virgin Olive oil - 50gr

  • White dry whine - 200ml

  • Black pepper corns - 2gr

  • Salt - as needed

  • Water - 700ml

Instructions

  • 1.
    Filleting the fish and keeping the bones and the skins

    • Fish bones and skins (sea bream, sea bass, gurnard) - 300 to 400gr

      Gut and scale the fish using the back of a paring knife, then wash it under running water.
      Cut its fins and part of the tail with scissors, then, using a filleting knife, make a first diagonal cut starting at the top of the head, running the blade down behind the front side fin and meeting the lower cut on the stomach.
      Run the blade along the dorsal fin starting from the tail up to the head, meeting the diagonal you just made.
      Run the blade longwise gradually scraping the meat and exposing the thick upper bones and the central spine.
      Keep scraping the meat further down, separating the fillet also from the last ventral bones.
      Repeat the same cuts on the other side, to obtain the two fillets.
      Run your finger along the middle line of the fillet to spot the position of the third line of lateral bones that was running along the spine. Extract each one of them with a pair of kitchen tweezers.
      Starting from the tip of the tail, carefully separate the meat from the skin, then use some kitchen paper to grab the skin end while running the blade of the knife down to the large end (step 1 - pic.).

  • 2.
    Preparing the vegetables

    • Parsley sprigs - 20gr
    • Celery - one stalk
    • Leek - 300gr
    • Shallots - 350gr

      Thoroughly wash the parsley under running water, then gently dry it with a kitchen towel. Separate the leaves form the stalks and set aside. Cut off the celery’s dirty ends and wash the stalks under running water, then chop it roughly into smaller pieces. With a paring knife, cut off the shallots’ end, take off their tunics and halve them. Set aside. Cut the leek in half crosswise, then longwise. Holding together the leaves, wash it thoroughly under running water. Set aside (step 2 - pic.).

  • 3.
    Cooking the fish “fumet”

    • Extra virgin Olive oil - 50gr
    • “Suited garlic” cloves - 4
    • The chopped celery
    • The halved shallots
    • The halved leek
    • The parsley stalks
    • Black pepper corns - 2gr
    • The fish bones and skins
    • White dry whine - 200ml
    • The parsley leaves
    • Water - 700ml
    • Salt - as needed

      Put the saute pan on a medium-high heat with the extra virgin olive oil, the garlic cloves and all the vegetables. Stir evenly and add the black pepper corns (step 3 - pic. A).
      Cook the vegetables for about 5 minutes, then add the fish bones and skins. Cover with a lid and set the heat to the minimum power (step 3 - pic. B).
      When the fish has cooked, season it with salt to taste and add the dry white wine. Set the heat back to a medum-high power and let the wine reduce completely (step 3 - pic. C).
      Add the parsley leaves, the water and cover again with a lid. Let the liquid concentrate and reduce almost by the half (step 3 - pic. D).

  • 4.
    Filtering the fish “fumet”

    • The fish “fumet”

      When ready, place a thin mesh sieve onto a bowl. Possibly, add a muslin cloth on top of it to collect even the smallest particles (step 4 - pic. A). Filter the liquids through the sieves, and let the cooked fish and vegetables drain for a while in order to collect as much “fumet” as possible (step 4 - pic. B). Use immediately or keep in the fridge for 2 to 3 days or store the “fumet” in the freezer.

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Instructions

  • 1.
    Filleting the fish and keeping the bones and the skins

    • Fish bones and skins (sea bream, sea bass, gurnard) - 300 to 400gr

      Gut and scale the fish using the back of a paring knife, then wash it under running water.
      Cut its fins and part of the tail with scissors, then, using a filleting knife, make a first diagonal cut starting at the top of the head, running the blade down behind the front side fin and meeting the lower cut on the stomach.
      Run the blade along the dorsal fin starting from the tail up to the head, meeting the diagonal you just made.
      Run the blade longwise gradually scraping the meat and exposing the thick upper bones and the central spine.
      Keep scraping the meat further down, separating the fillet also from the last ventral bones.
      Repeat the same cuts on the other side, to obtain the two fillets.
      Run your finger along the middle line of the fillet to spot the position of the third line of lateral bones that was running along the spine. Extract each one of them with a pair of kitchen tweezers.
      Starting from the tip of the tail, carefully separate the meat from the skin, then use some kitchen paper to grab the skin end while running the blade of the knife down to the large end (step 1 - pic.).

  • 2.
    Preparing the vegetables

    • Parsley sprigs - 20gr
    • Celery - one stalk
    • Leek - 300gr
    • Shallots - 350gr

      Thoroughly wash the parsley under running water, then gently dry it with a kitchen towel. Separate the leaves form the stalks and set aside. Cut off the celery’s dirty ends and wash the stalks under running water, then chop it roughly into smaller pieces. With a paring knife, cut off the shallots’ end, take off their tunics and halve them. Set aside. Cut the leek in half crosswise, then longwise. Holding together the leaves, wash it thoroughly under running water. Set aside (step 2 - pic.).

  • 3.
    Cooking the fish “fumet”

    • Extra virgin Olive oil - 50gr
    • “Suited garlic” cloves - 4
    • The chopped celery
    • The halved shallots
    • The halved leek
    • The parsley stalks
    • Black pepper corns - 2gr
    • The fish bones and skins
    • White dry whine - 200ml
    • The parsley leaves
    • Water - 700ml
    • Salt - as needed

      Put the saute pan on a medium-high heat with the extra virgin olive oil, the garlic cloves and all the vegetables. Stir evenly and add the black pepper corns (step 3 - pic. A).
      Cook the vegetables for about 5 minutes, then add the fish bones and skins. Cover with a lid and set the heat to the minimum power (step 3 - pic. B).
      When the fish has cooked, season it with salt to taste and add the dry white wine. Set the heat back to a medum-high power and let the wine reduce completely (step 3 - pic. C).
      Add the parsley leaves, the water and cover again with a lid. Let the liquid concentrate and reduce almost by the half (step 3 - pic. D).

  • 4.
    Filtering the fish “fumet”

    • The fish “fumet”

      When ready, place a thin mesh sieve onto a bowl. Possibly, add a muslin cloth on top of it to collect even the smallest particles (step 4 - pic. A). Filter the liquids through the sieves, and let the cooked fish and vegetables drain for a while in order to collect as much “fumet” as possible (step 4 - pic. B). Use immediately or keep in the fridge for 2 to 3 days or store the “fumet” in the freezer.

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"Fish Fumet" recipe - "Fumetto di Pesce"
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