Fish Fumet

Preparation info

  • Yield:

    1 gal

    • Difficulty


Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About


U.S. Metric Ingredients
1 oz<



  1. Butter the bottom of a heavy stockpot or saucepot. Place the mirepoix in bottom of pot and the bones over top of it. Cover bones loosely with a round of brown paper or parchment.
  2. Set pot over low heat and cook slowly about 5 minutes, or until bones are opaque and begin to exude juices.
  3. Add the wine, bring to a simmer, and simmer 10