Fumet de poisson

Fish Stock

Preparation info
  • Makes

    2 l

    • Difficulty


    • Ready in

      4 hr

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


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


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