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Fumet de pescado (Fish stock) (TM)

From Cookipedia

This fish stock is very easily made in the Thermomix, but perhaps it may not be easy obtaining the monkfish bones to make it!



  1. Tip the prawn heads and shells, leek, and the oil into the bowl 3 minutes / Temp. Varoma / Speed 4.
  2. Incorporate the water, monkfish bones, salt and parsley 8 minutes / 100° / Speed 2.
  3. Strain through a fine sieve.

Recipe source

  • This is a translation of a recipe in Thermomix TM31 - Imprescindible para tu cocina which is the book supplied with Spanish TMXs.

Chef's notes

This stock can be prepared and frozen, thus it will be ready to add to paellas, soups, sauces etc.

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