Fish fumet 🐟 (crockpot version)

Clean the leek and wash the leaves well (we will take advantage of the green part). Cut it into slices.

Peel the carrot and onion and cut them into large pieces.

For the recipe, the remains of the fish are used (bones, head, tail, etc., but do not use the viscera or the skin because of the scales).

Place the leftover fish in the crockpot along with the vegetables and add pepper and 1.5 liters of water (approx. until everything is covered). **I recommend not to add salt because later when you use it for rice and soups you will surely add salt and if not you run the risk that it will be too salty afterwards.

Cook 2h on HIGH and strain the broth to eliminate residues. Store in individual jars and freeze to keep on hand at all times. **If you do not have a crockpot you can do it in a normal pot over low heat and removing the foam that forms on top

You already have your base for rice dishes, seafood creams, fish soups, ceviches, etc.