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Fish Fumet

Ingredients
  Fish 2 Pound (1 Can)
  Fish parts 2 Pound (Heads Bones And Trimmings, 1 Kilogram)
  Onion 1 Large, sliced
  Leek 1 , sliced
  Leek 1
  Stalk celery 1
  Celery leaves 30 Milliliter (2 Tablespoon)
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Peppercorns 10
  Water 6 Cup (96 tbs) (1.5 Liter)
  Coarse salt 1 Teaspoon
  White wine 500 Milliliter (2 Cups)
Directions

MAKING
1. In a 3-litre pan, place the fish heads and the trimmings, the onion, leek, celery, celery leaves, bay leaf, thyme, peppercorns, water and salt.
2. Place on medium high heat, cover and cook for 10 minutes.
3. With a perforated spoon, remove the scum that rises to the surface.
4. Add the wine, cover again and cook for 10 minutes more at medium high heat.
5. Let it stand for 15 minutes.
6. Take a sieve lined with a cloth and strain to get a clear liquid.

SERVING
7. Use as a cooking ingredient.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Method: 
Boiled
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes

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