🦐 Homemade Seafood Fumet

DIY Staples
Written By Álvaro Culebra

A clean, deep, and natural broth inspired by my favorite bottled broth, made from shrimp shells, squid, fish bones, and sweet vegetables.

📝 Ingredients (yields 1 L)

  • 30 ml extra virgin olive oil

  • 1 small onion (100 g), chopped

  • 1 garlic clove (4 g), smashed

  • 50 g tomato (chopped or grated, without skin)

  • 80 g squid or cuttlefish (fresh or frozen, chopped)

  • 80 g shrimp heads and shells

  • 200 g fish bones (preferably white fish like hake or rockfish)

  • 30 ml white wine

  • 1 small carrot (60 g), chopped

  • 30 g leek or 1 small piece

  • 1 tsp sweet paprika (3 g)

  • 1 pinch sugar (optional, 2 g)

  • Salt to taste

  • 1 L water

🍳 Instructions

1. Sauté the base

  • In a pot, heat the olive oil over medium heat.

  • Add the smashed garlic and let it sizzle for a few seconds to infuse the oil.

  • Then add the chopped onion and sauté until translucent (about 3 minutes).

  • Add the squid, shrimp shells, and paprika. Stir for 2–3 minutes until the seafood starts releasing aroma.

2. Add vegetables and wine

  • Add the chopped tomato and cook for 2 minutes until softened.

  • Deglaze with white wine and let it reduce for 1 minute.

3. Simmer the broth

  • Add the fish bones, carrot, leek, salt, a pinch of sugar, and 1 liter of water.

  • Bring to a boil, then lower heat to a gentle simmer.

  • Skim off any foam and let cook uncovered for 30–40 minutes.

4. Strain and use

  • Strain the broth through a fine sieve or cheesecloth.

  • Use immediately or let cool and refrigerate up to 3 days. Freeze for longer storage.

🌿 Kuisit Tip

If you’re short on shrimp shells or fish bones, ask your local fishmonger for offcuts, they’re often free or very cheap. Always cook the fumet gently to avoid bitterness and keep the flavors clean and balanced.

Álvaro Culebra
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