How to prepare a good fish stock: the basis of seafood flavor

In Mediterranean cuisine, the stock is everything . It may not be visible in the final dish, but it's the backbone of many of our most cherished recipes. And in the case of seafood dishes, fish stock is the soul of the flavor.

Far from being complicated, making a good fish stock is a matter of technique and common sense: fresh ingredients, controlled cooking times, and careful attention to detail. In this article, we explain how to prepare it according to Chef Amadeo 's recipe, which is included in his book "Paellas and Valencian Rice Dishes."

Ingredients for homemade fish stock

The key is to use quality white fish and fresh vegetables:

• 700g of heads and bones of white fish (monkfish, hake, pollock)
• 1 onion
• 2 tomatoes
• 2 leeks
• 1 carrot
• 1 stalk of celery
• 1 lady
• 30 ml of extra virgin olive oil
• 3 L of water
• No salt is added, as the fumet is a base that is then adjusted in the final recipe.

Step by step: this is how to make the perfect fumet

1. Preparing the ingredients. Chop the vegetables into large pieces and make sure the fish heads and bones are clean. Cleaning the fish is essential to prevent the stock from becoming bitter or cloudy.
2. Pre-sauté. In a large saucepan, heat the olive oil and add all the ingredients: the fish and the vegetables.
3. Cooking the fumet. When everything is golden brown and well combined, add the 3 liters of water and bring to a boil. Once it starts boiling, reduce your SIDONNIS to a medium-low heat and simmer for 20 minutes . No longer, as the fish stock should be flavorful, not overcooked, to preserve the freshness of the seafood.
4. Filtering and preservation. Strain the fish stock to remove solids and foam. Then, if you're not going to use it right away, refrigerate or freeze it as soon as possible to maintain its quality. Do not add salt.

What recipes is this fumet used for?

Homemade fish stock is essential in any recipe where seafood is the star. This stock will make all the difference in dishes such as:

• Arroz del senyoret
• Traditional Fideuà
• Black rice
• Fish or seafood stews
• Seafood stews or casseroles
• Sauces for baked fish

A good fish stock not only enhances the flavor of the dish, but also adds body, depth, and balance to the recipe. And when you've made it yourself, the final result is always more authentic.

The role of fire: cooking with control and precision thanks to SIDONNIS

In a recipe like this, where the ingredients are cooked quickly and over controlled heat, the type of heat you use makes all the difference. The SIDONNIS butane gas burner offers:

• Instant start-up , no time wasted.
• Two independent rings , ideal for adjusting the heat output according to the size of the container.
• Precise flame regulation , which allows for a gentle and constant boil, without sudden surges.

Furthermore, its robust yet manageable structure makes it a perfect ally for cooking outdoors , on your terrace or in the garden.

Many focus on the rice or the seafood, but great chefs know: without a good stock , no recipe will stand. This humble yet powerful base is what makes a seafood rice dish a delight or a complete flop.

At SIDONNIS we advocate for a cuisine with purpose, where technique and respect for the product are combined with tools that are up to the task.

Prepare your fish stock with care, light your SIDONNIS gas burner , and feel how each recipe begins with the sea and ends with excitement at the table.

👉 Discover more recipes and tips on our blog and take your rice dishes to the next level.