Fish Fumet

Preparation info

  • Makes

    3 to 4

    quarts
    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

Ingredients

  • 6 to 8 pounds fish frames (with heads and tails but gills removed), preferably snapper, rockfish, halibut, and sea bass but no stronger-flavored fish
  • 2

Method

Rinse the fish frames well. Heat the olive oil in a large stockpot over medium heat. Add the fish frames and sweat over medium heat, stirring often, until the frames give off liquid, about 10 minutes. Add the remaining ingredients and heat to the boil. Reduce the heat and simmer uncovered 30 minutes, skimming the scum from the surface often. Strain through a cheesecloth-lined strainer. Let cool