Fish Fumet, step by step

Name: Fish Fumet, step by step
Ingredients: 600 g. / 21.16 oz. / 1.32 lb. of hake or conger eel (or similar, it can be monkfish as well) scraps, bones and head; 150 g. / 5.3 oz. / 0.33 lb. of shrimp or prawns bodies and head (without the meat); 1 chopped onion; 1 chopped carrot; 1 chopped leek; 2 liters of water; Salt to taste; Olive oil

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We teach you with step by step videos how to prepare fish fumet or fish broth, perfect base to prepare many dishes such as rice, soups, creams...

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Ingredients

600 g. / 21.16 oz. / 1.32 lb. of hake or conger eel (or similar, it can be monkfish as well) scraps, bones and head
150 g. / 5.3 oz. / 0.33 lb. of shrimp or prawns bodies and head (without the meat)
1 chopped onion
1 chopped carrot
1 chopped leek
2 liters of water
Salt to taste
Olive oil