We can take advantage of this to prepare this fumet with fresh ink when we go to buy squid or cuttlefish: all we have to do is ask them to keep the bag of ink for us, open it lengthwise, put it in a glass with 100 ml of the water we will use to prepare it and stir it well so that all its contents come out: then strain it to remove the bag and that’s it. If we want to use the ink for some preparation without previous cooking, in raw (like giving colour and flavour to a garlic), we must always use the supermarket version, which has already been treated.
- 400 g of trash fish (monkfish head or fish bones)
About 10 cm from the green part of the leek
- 1 medium carrot (70 g)
- 1 medium tomato (120 g)
- 1 medium onion (75 g)
- 4 tablespoons of olive oil (60 ml)
- 1.3 l of water
- Salt to taste
- 2 bags of squid or cuttlefish ink (8 g)
Step by step preparation
- Place the blade accessory in the Chefbot’s glass. Add the leek, carrot, tomato and onion in large pieces. Set for 10 seconds at speed 6 and close.
- Open the Chefbot and use the spatula to push down any sticky parts on the walls. Remove the blade accessory, add the stir paddle accessory and add the olive oil, fish bones, chopped monkfish head 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 and the 8 g of squid or cuttlefish ink. Program 33 minutes at 120℃, speed 1 and close.
- Open the Chefbot and, taking care not to get burnt, extract the stir paddle accessory and insert the blade accessory. Program 1 minute at speed 8 and close.
- Open the Chefbot and, taking care not to burn yourself, pass through a fine mesh strainer, squeezing with a ladle or 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. Adjust the salt (at that moment or when preparing the rice) and use it at that moment, keep it in the fridge for no more than 48 hours or freeze it.