3 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: 7 tablespoons dry white wine; 25 g (1 oz) butter; 1½ tablespoons arachide oil (peanut oil); 1 bouquet garni containing plenty of parsley; 1 bouquet garni containing plenty of parsley; 100 g (3½ oz) onions, finely sliced; 50 g (2 oz) mushrooms, finely sliced; 1 kg (2¼ lb) fish heads and bones (sole gives the best flavour, turbot, brill, whiting. Avoid oily fish); 1 chopped shallot; 1½ tablespoons arachide oil (peanut oil); salt; 1½ litres (2½ pints) cold water; 1 kg (2¼ lb) fish heads and bones (sole gives the best flavour, turbot, brill, whiting. Avoid oily fish); 1 kg (2¼ lb) fish heads and bones (sole gives the best flavour, turbot, brill, whiting. Avoid oily fish); 1 kg (2¼ lb) fish heads and bones (sole gives the best flavour, turbot, brill, whiting. Avoid oily fish); 1 kg (2¼ lb) fish heads and bones (sole gives the best flavour, turbot, brill, whiting. Avoid oily fish); 1 kg (2¼ lb) fish heads and bones (sole gives the best flavour, turbot, brill, whiting. Avoid oily fish)

Fond ou Fumet de Poisson

Preparation info

For
one litre
of stock

Difficulty
Easy

Appears in

Cuisine Minceur

By Michel Guérard

Published 1986

About

Ingredients

1½ litres (2½ pints) cold water
1 kg (2¼

Europe
France
Stock
Fish course
Pescatarian
Gluten-free
Mediterranean

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 five minutes without browning them.
Moisten with the dry white wine and boil until it has almost totally evaporated.
Pour in the cold water,