A rich seafood stock infused with roasted fish bones, giant squid and incredible red Spanish prawns. Primarily made with paella in mind but it’s amazing in most things that call for fish stock. Although it’s intensity pushes it more towards the rustic and hearty side of seafood than the light and delicate – think of the style of seafood soups of the Catalan coast like Zarzuela or Romesco de Peix. If you really want to go the whole nine yards it’s the best stock we’ve found for recreating the deeply flavoured Arroz con Bogavante (Lobster rice) from our favourite seaside restaurant, Toc al Mar, just north of Barcelona – there’s a recipe for it in Jose Pizarro’s wonderful Catalan cookbook or you can try throwing it into Frank Camora’s recipe for Andalucian Arroz Cangrejo from MoVida Solera cookbook. Or simply sated any seafood in a little olive oil with some garlic & add the Fumet to make a fantastic fish stew, add some boiled potatoes if you wish.