Simplified Fish Fumet

Preparation info
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By Michel Guérard

Published 1978

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  • 1 tablespoon olive oil
  • 1 large carrot
  • 1 large onion
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  1. Heat the olive oil in a saucepan and add the carrot, onion and button mushrooms, all peeled and cut into 1 cm (½ in) cubes. Sweat the vegetables without letting them brown.
  2. Add the broken-up fish bones, the calf’s foot cut into eight pieces, the small bouquet garni, peppercorns and clove. Add the cold water and stock cubes.
  3. Allow to simmer, uncovered,