Name of Recipe: Fumet de pescado (Fish stock) – not tested
Serves: Makes 800g
Ingredients:
150g prawn shells and heads (use the bodies to make something else)
1 leek, chopped into chunks
25g extra virgin olive oil
800g water
150g monkfish bones
Salt, to taste
Parsley, to taste
Preparation:
Tip the prawn heads and shells, leek, and the oil into the
3 minutes / Temp. Varoma / Speed 4.
Incorporate the water, monkfish bones, salt and parsley
8 minutes / 100° / Speed 2.
Strain through a fine sieve.
Tips/Hints: This stock can be prepared and frozen, thus it is ready to add to paellas, soups, sauces etc.
Origin: This is a translation of a recipe in
Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
