Fumet de poisson

Fish Stock

Preparation info

  • Makes

    2 l

    • Difficulty

      Easy

    • Ready in

      4 hr

Appears in

French Brasserie Cookbook

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

Ingredients

  • 1.25 kg/2 lb 12 oz fresh fish bones, flesh removed
  • 1 small

Method

Place the fish bones in a large bowl, cover with cold water and rest for 10 minutes, then rinse thoroughly using a sieve. Repeat three times.

Put the bones in a large heavy-based saucepan with all the other ingredients, cover with 4 l/140