READY IN
1 hr
10 mins
10 mins
Fish Fumet
Preparation Time: 10 Minutes
Cooking Time: 1 Hour
Ingredients for Fish Fumet
If you are not familiar with any ingredients, please check our International Cooking Terms page.
Currently displaying quantities in US Imperial Measurements
to make 1 pint (550ml) of fume:
1½ lb
fish trimmings (heads, bones)
2 large
onions
2
shallots
2 large
carrots
bouquet garni (thyme, parsley, bay leaf)
½
lemon
1 cup
dry white wine
2 pints
water
coarse sea salt
freshly ground black pepper
How to Cook Fish Fumet
- Peel and finely chop the onions, shallots and carrots. Roughly crush the fish trimmings, then put them in a large pan with the onions, shallots and carrots. Add the bouquet garni, and the half lemon, cut in half again.
- Pour in a large glass of white wine and 2 pints (1.2ltr) of water. Add a generous pinch of sea salt and a few twists of freshly ground black pepper. Bring to boil, then turn the heat down and simmer without covering, allowing the stock to reduce for one hour.
- When the liquid has cooled, strain through a sieve (strainer), retaining the liquid and disposing of the solids. Store in the fridge or freezer.
MARIE-DANIELLE'S HOT TIP:
You can add a stick of celery (chopped) if you have one handy.
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