Fumet de pescado (Fish stock) (TM)

This fish stock is very easily made in the Thermomix, but perhaps it may not be easy obtaining the monkfish bones to make it!

Fumet de pescado (Fish stock) (TM)

The new Thermomix TM5 (2014)
Servings:	Servings: 8 - Makes 800g
Calories per serving:	27
Ready in:	15 minutes
Prep. time:	5 minutes
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	31st August 2012

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Ingredients

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• 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

Method

1. Tip the prawn heads and shells, leek, and the oil into the bowl 3 minutes / Temp. Varoma / Speed 4.
2. Incorporate the water, monkfish bones, salt and parsley 8 minutes / 100° / Speed 2.
3. Strain through a fine sieve.

Recipe source

• This is a translation of a recipe in Thermomix TM31 - Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

Chef's notes

This stock can be prepared and frozen, thus it will be ready to add to paellas, soups, sauces etc.

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