Fish fumet
Ingredients
- 2 kg fish bones (e.g. sole, John Dory or brill)
- 100 g butter
- 300 g onions, minced
- 150 g celery stalks
- 150 g carrots
- 150 g leeks, white part only
- 50 g parsley, finely chopped
- 250 g fennel
- 3 bay leaves
- 30 g fresh thyme
- 500 ml dry white wine
- 2.5 l water
Instructions
1
Wash and clean the fish bones.
2
Peel and dice the vegetables and gently sweat them in the butter.
3
Pour over the water and white wine.
4
Add the fish bones, bay leaves, thyme and parsley and bring to the boil.
5
Skim the stock occasionally.
6
Simmer uncovered for 20 minutes.
7
Strain the liquid through a sieve and then through a cloth.
Notes
This fish fumet can be frozen or stored in the fridge for five days. Do not stir the stock during the cooking process or it will turn cloudy.
