A classic fish fumet is a pain in the neck to make but an incredibly useful item to have on hand when cooking. I appreciate the concept and efficiency of bouillon cubes or stock crystals but can't wrap my mind around the list of synthetic ingredients. I use the recipe below when I am making a soup with a fish component, as a base for miso soup, to enhance the flavor of a fish sauce or stew; the possibilities are endless. Mostly I just chuck some directly in whatever I am making but I have also been known to measure 1 tablespoon of this into a coffee filter along with some herb stalks and a bay leaf and tie the top up with kitchen twine in order to make a removable marine bouquet garni.
Recipe:
3 cups bonito flakes
3/4 cup dried shrimp
3 inch square piece of kombu
1/4 cup dried wakame
1 Tbsp salt
2 tsps onion powder
2 tsps dried thyme
1 tsp dried oregano
2 bay leaves
Blitz everything in a coffee grinder to make a fine powder.
Image borrowed from salon.com
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