Fish Stock or Fumet

Name: Fish Stock or Fumet
Yield: Makes about 5 litres
Ingredients: 5 kg fish flesh and bones (of a non-oily fish!); 5 kg fish flesh and bones (of a non-oily fish!); 5 kg fish flesh and bones (of a non-oily fish!); 5 litres cold water; 500 g white mirepoix (equal amounts of parsnips, celery and onion); 500 g white mirepoix (equal amounts of parsnips, celery and onion); 500 g white mirepoix (equal amounts of parsnips, celery and onion); 500 g white mirepoix (equal amounts of parsnips, celery and onion); 3 T vegetable oil; 1 bouquet garni; 2 t salt; 1 bottle dry white wine (750 ml)

Preparation info

Makes about
5 litres

Difficulty
Easy

Appears in

Dijo

By Lesego Semenya

Published 2018

About

Ingredients

3 T vegetable oil
500 g white mirepoix (equal amounts of parsnips, celery and onion)

Stock
Pescatarian
Gluten-free

Method

Place the oil, mirepoix and fish in a pot and cover with the lid to sweat on a medium heat for 10 minutes. Once the fish bones are white and the vegetables a bit softer, add the water, wine, salt and bouquet garni. Allow the stock to simmer for 50 minutes while continuously skimming its surface. Strain the stock as described in the brown stock method.