Preparing a fumet with the parts of the shellfish that are normally thrown away is not only a very good idea to make the most of it, but it will also allow us to prepare a "del senyoret" rice (the one served with all the shellfish peeled) in which the flavour of the shrimp coral is very present, which is found in its head and where a great part of its flavour is concentrated (we can also prepare it with prawns). Crushing the fumet afterwards will help us to extract all its marine essence, but it also forces us to strain it thoroughly so as not to find any impurities. After passing it three times through a fine mesh metal strainer, we can use a coffee filter or repeat the process by putting a tin or clean cotton cloth on the same strainer, which will filter out even the smallest pieces of the shell of the crustacean.
Productos con los que prepararla
Ingredients
- 200 g of shrimp or prawn heads and shells
- 200 g of fish bones or trash fish
- About 10 cm from the green part of the leek (about 50 g)
- 1 medium carrot (70 g)
- 1 medium tomato (120 g)
- 1/2 medium onion (75 g)
- 3 tablespoons of olive oil (45 ml)
- 1.3 l of water
- Salt to taste
Instructions
- Place the blade accessory in the Chefbot’s glass. Add the leek, the carrot, the tomato and the half onion cut into large pieces. Set for 10 seconds at speed 6 and close.
- Open the Chefbot and push down with the spatula what may have stuck to the walls. Remove the blade accessory, put in the stir paddle accessory and add the olive oil, the heads and shells of the prawns, the fish bones or trash fish and a pinch of salt. Program 14 minutes at 120℃, speed 1 and close.
- Open the Chefbot and add 1.3 l of water. Program 33 minutes at 120℃, speed 1 and close.
- Open the Chefbot and, taking care not to burn yourself, remove the stir paddle accessory and attach the blade accessory. Set 2 minutes at speed 8 and close.
- Open the Chefbot and, taking care not to burn yourself, pass it through a fine mesh strainer, squeezing it with a ladle or a spoon to get all the flavour out of the remains.
- Repeat the operation twice, and finally pass through a coffee filter or a tin to remove the smallest residues. It is advisable to adjust the salt stock at the moment you are going to use it, as a rice does not need the same amount as a soup. Use immediately, store in the refrigerator well covered for no more than 48 hours or freeze.