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Fish Head Broth - Easy Cooking 

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The fish head broth or fumet, like all broths, is very restorative. You can use it to give more flavor to fish rice, stews such as marmitako or for baked fish.
The fish stock can be frozen, so you can make a large quantity and then keep it to use it on another occasion.
If you want it to have more consistency you can always make, instead of a fish head stock, a good fish soup.
The term fumet, which comes from the French word "husmo", aroma given off by food, is a liquid preparation, with a lot of body and flavor, obtained by reducing a fish stock. The name "fumet" is used in the case of fish broths, for meat broths the name "fondo" is used.
The "Sopa de Cabeza de Pescado" is supposed to be a dish that "raises the dead", and the old women used to say that it increased the "mood", helped the quick recovery of strength, restored the good functioning of the female organs, and who knows how many other things.
Tricks:
Traditionally this soup is made with fish head (grouper or chillo, for example), as it is the most economical. If you don't want to use fish heads, you can use fillet only.
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Ingredients:
✔️ 2 Fish Heads.
✔️ 1 Onion
✔️ 2 Garlic cloves.
✔️ 1 Pound of Carrot
✔️ 1 1/2 Pound of Potato
✔️ 1 Pound of Auyama (Sweet Potato)
✔️ Celery
✔️ Olive Oil
✔️ Adobo
✔️ Salt
✔️ Black Pepper
✔️ 200 ml of coconut milk.
✔️ Coriander
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Easy Cooking
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12 сен 2024

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