Image default
Cooking + Entertaining

Fuetto di pesce: the base recipe for risottos and soups

Fuetto di pesce: the base recipe for risottos and soups


Illinois Fishing resources it’s a reduced broth derived from slow cooking leftover fish and fresh vegetables: it is therefore a anti-waste recipe which allows you to create a precious ally to give flavor and make first courses such as seafood risottos and fish soups unique.

Prepare this versatile kitchen background it’s really simple: you need to fillet the fish, preferably White fish not very fatty like turbot, sea bream, sea bass or hake – to do with it proof my bones, which are the pieces needed for the recipe. The residues must therefore be “smoked”, or slowly cooked, without boiling, together with hot water and herbs: the liquid obtained, once filtered, will have a light and delicate flavor, unlike the tastier seafood stock.

Find out how to prepare the fish broth following the step-by-step procedure and advice: once ready, you can use it to prepare a delicious fish lasagna, a refined bouillabaisse or other fish-based dishes. You can also freeze it in small amounts, to use as needed.

If you liked this recipe, don’t miss the meat equivalent of fumet: dark broth, a thick and tasty sauce that is used to flavor pasta or to accompany roasts and main dishes.


Extra virgin olive oil

How to prepare fish broth

To prepare the fumet, start by cleaning the fish: fillet it with a sharp knife, obtaining the head and bones. Then rinse the residue under running water and pat dry with a sheet of absorbent paper. 1.

Now pour a round of extra virgin olive oil into a saucepan and sauté the coarsely chopped onion, carrot and celery for 2-3 minutes. 2.

Then add the fish remains and cook for a couple of minutes, then mix with the white wine. 3.

As soon as the alcohol has evaporated, pour in the hot water until the ingredients are completely covered. 4. Then add the parsley, salt and black pepper and cook for 50 minutes over low heat. From time to time, during cooking, remove the foam that will form on the surface with the help of a slotted spoon, so that the fumet is clearer.

Once cooked, the fumet will be dense and dark yellow in color: strain it through a fine mesh strainer and use it however you like. 5.


To prepare a fish broth with a stronger flavor, you can use scorpionfish or ruby.

If you prefer, you can add the sliced ​​leeks to the stir-fry mixture and brown the vegetables in oil instead of butter. To flavor the fumet, you can add the herbs you prefer: in addition to parsley, sage or thyme are excellent.


The fish broth can be kept in the fridge, in a special hermetic container, until 2 days, but it can also be made in large batches, frozen for about a month, and used as needed. If you decide to freeze it, we advise you to pour it into ice molds: this way you can only thaw the amount you need at a time.

New posts