Fish Fumet

Name: Fish Fumet (Fumet de poisson)
Cook time: 35 min
Total time: 35 min
Cuisine: French
Ingredients: 1 kg (2¼ lb) fish heads and bones - preferably sole, turbot, conger eel, whiting and/or rascasse; 1 kg (2¼ lb) fish heads and bones - preferably sole, turbot, conger eel, whiting and/or rascasse; 1 kg (2¼ lb) fish heads and bones - preferably sole, turbot, conger eel, whiting and/or rascasse; 100 g (3½ oz) onions, sliced; a bouquet garni; 1 kg (2¼ lb) fish heads and bones - preferably sole, turbot, conger eel, whiting and/or rascasse; 1 kg (2¼ lb) fish heads and bones - preferably sole, turbot, conger eel, whiting and/or rascasse; 1 kg (2¼ lb) fish heads and bones - preferably sole, turbot, conger eel, whiting and/or rascasse; 1 kg (2¼ lb) fish heads and bones - preferably sole, turbot, conger eel, whiting and/or rascasse

Fumet de poisson

Preparation info

For about
1 litre
fumet

Difficulty
Easy
Ready in
35 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

1 kg (2¼ lb) fish heads and bones - preferably sole, turbot,

Europe
France
Stock
Fish course
Pescatarian
Gluten-free

Method

Sweat the fish and the onions gently, without fat, in a large uncovered saucepan, for about 10 minutes. Just cover the bones with cold water, add the bouquet garni and bring to the boil. Remove the scum which forms on the surface and simmer over a gentle heat for 25 minutes.
Strain through a fine conical strainer and keep in the refrigerator until required for