Fumet

At the restaurant we prefer to use lighter white fish that is available locally for our fumet. Most often we use black sea bass. However, fluke, snapper, and smaller tilefish are acceptable and available most of the year here. Ask your fishmonger for these fish bones, or explain you need fish for stock and they should know. A general rule is to avoid red or very oily fish. We buy whole fish and break them down ourselves. You should too.

We use ginger and orange peel because they add