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“Fumé” of Fish and Seafood (Concentrated Broth) recipe
Broths are the foundation of many dishes in Spanish cuisine, such as rice dishes and paellas. Here’s an easy, homemade way to make them—in this case, with fish and shellfish.
Today, before we post rice recipes, let’s start with a homemade preparation we’ll make ourselves to enhance our dishes. It’s an easy recipe—we’ll make a large batch and store it for future use. We always keep concentrated fish and seafood broth in our freezer so we can whip up a delicious rice dish in no time, since we’ll be using a flavorful base for whatever dish we’re preparing.
Ingredients (135 fl oz)
– 5.30 oz (150 grams) of clams
– 5.30 oz (150 grams) of shrimp
– 7.05 oz of fish (I used monkfish). You can use any type (preferably rockfish), and leftovers work too.
– A piece of pork rib
– 1 head of garlic
– 1 spring onion
– 1 red onion
– 4 tomatoes
– 2 carrots
– 1 leek
– 1 green bell pepper
– 1 chili pepper
– 1 glass of cognac
– Freshly ground black pepper
– Salt
– Extra virgin olive oil
– Smoked paprika from La Vera (Spain)
Honestly, I don’t think we realize just how easy these kinds of recipes are and how much they can enhance our dishes. With this recipe, we’ll have enough to make 4 recipes, each serving 4 people, so I think the time invested is well worth it. Yes, it has a lot of ingredients, but there’s no need to worry—it’s a super-easy recipe. Let’s get started.
Step-by-Step “Fumé” of Fish and Seafood (Concentrated Broth)
1. Preheat the oven to 390 degrees Fahrenheit. While it’s heating up, prepare the vegetables. Cut all the vegetables into half-inch pieces.
2. Once the oven has reached the proper temperature, sear the pork rib until it’s golden brown; it’s okay if it gets a little charred in some places—that will add flavor to our dish.
3. In a large pot—one that can comfortably hold about 200 fluid ounces—add extra virgin olive oil. While the oil is still cold, add the garlic head (cut in half), the onion, bell pepper, leek, and carrot. Turn the heat to medium-high and sauté. When the mixture is “mareado” (as we say in Spain), add a generous tablespoon of paprika—don’t let it cook too long—then add the tomatoes and season with salt and pepper.
4. When the mixture is “mareado” again, add the fish, the shellfish, and the pre-baked piece of pork rib, and stir.
5. Add the cognac and flambé it; turn off the range hood during this step.
6. Add 170 fl oz, bring to a boil, and skim off any impurities with a slotted spoon.
7. Reduce the heat to low, adjust the salt to taste, and let it simmer for at least one hour; I like to let it simmer longer, 3–4 hours.
8. Once the time is up, let it cool.
Once it has cooled, it will be ready to use or store. Divide the mixture into 4 portions. I usually freeze it, or you can keep it in the refrigerator for a few days if you plan to use it soon.
Ready to serve and enjoy!
I hope you like it.
