Cookbook:Fish Stock (Fumet de poisson)

Fish Stock (Fumet de poisson)
CategoryBroth and stock recipes

Cookbook | Ingredients | Recipes | French cuisine

Fumet de poisson is a fish stock.

Ingredients edit

Procedure edit

  1. Wash the fish trimmings. Drain and mash with the back of a large spoon.
  2. Place the fish in a stockpot and add the water.
  3. Bring to a simmer and simmer for 5 minutes, skimming off any scum.
  4. Add the vegetables and seasonings.
  5. Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
  6. Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.
  7. Strain through a sieve lined with a double layer of dampened cheesecloth.
  8. Cool to room temperature. Refrigerate for 2–3 days, or freeze for longer.

Notes, tips, and variations edit

  1. The heads, tails and bones of any firm white fish such as flounder, whiting or halibut.