Fish Stock or Fish Fumet

Fond ou fumet de poisson

Preparation info
  • For

    one litre

    of stock
    • Difficulty


Appears in

By Michel Guérard

Published 1978

  • About


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


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