Fish Stock or Fish Fumet

Name: Fish Stock or Fish Fumet (Fond ou fumet de poisson)
Yield: For one litre (1¾ pints) of stock
Cuisine: French
Ingredients: 1 kg (2¼ lb) fish heads and bones (sole, for the best flavour, or turbot, brill, whiting: avoid oily fish); 1 bouquet garni containing plenty of parsley; 1.5 litres (2½ pints) cold water; 7 tablespoons dry white wine; 1 chopped shallot; 50 g (1¾ oz) mushrooms, finely sliced; 100 g (3½ oz) onions, finely sliced; 25 g (1 oz) butter; 2 tablespoons arachide oil

Fond ou fumet de poisson

Preparation info

For
one litre
of stock

Difficulty
Easy

Appears in

Cuisine Gourmande

By Michel Guérard

Published 1978

About

Ingredients

1 kg (2¼ lb) fish heads and bones (sole, for the best flavour, or turbot, brill, whiting: avoid

Europe
France
Stock
Pescatarian
Mediterranean
Gluten-free

Method

Soak the fish bones in cold water to remove blood, unless they are extremely fresh. If you use fish heads, remove the gills.
Sweat the vegetables and roughly-crushed fish-bones in the oil and butter for 5 minutes without browning them.
Moisten with the dry white wine and boil until it has almost totally evaporated.
Pour in the cold water, an