Fish fumet

Name: Fish fumet
Yield: Makes 10 litres
Ingredients: 4 kg fish bones from sole, flounder, halibut, turbot or bass; 2 L sea water (or use unsalted water); 125 ml dry white wine; Stalks from 2 bunches of parsley; 6 to 8 sprigs fresh thyme; 1 leek, cut in 6; 2 tomatoes, cut in 4; 8 shallots, cut in 4; 1 fennel, cut in 6; 2 medium onions, cut in 6; 4 stalks celery, cut in 3; 1 lemon, cut in half; 200 g seaweed (any type but not red in colour); 1 tbsp fennel seeds; 2 tbsp black peppercorns

Preparation info

Makes
10 litres

Difficulty
Easy

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

4 kg fish bones from sole, flounder, halibut, turbot or bass
125 ml

Stock
Pescatarian
Gluten-free

Method

Cut bones into 5cm pieces and rinse. In a large stockpot, combine fish bones and white wine. Bring to the boil, skim off foam. Add all ingredients and cover in water. Simmer gently for 20 mins. Remove stock from heat, stir and set aside for 10 mins. Pass through a fine mesh strainer. Once the stock has cooled completely, cover and refrigerate.