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Fish Stock Or Fumet

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Ingredients
  Fish bones and heads 2 Pound (Gills Removed)
  Water 1 Quart
  Sliced carrots 1⁄2 Cup (8 tbs)
  Chopped celery with leaves 1⁄2 Cup (8 tbs)
  Sliced onion 2 Ounce
  Lemon juice 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Fresh parsley sprig 2
  Bay leaf 1
  Peppercorns 5
  Salt To Taste
Directions

Rinse the fish bones and heads thoroughly under running water.
Combine with remaining ingredients in large saucepan.
Simmer 30 to 40 minutes, skimming off foam.
Strain, pressing out juices.
Adjust seasonings, if desired.
Use in recipes calling for fish stock.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Seafood
Interest: 
Healthy

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