Fish Fumet

Name: Fish Fumet (Fumet de Poisson)
Yield: Makes 1 Cup
Cuisine: France
Ingredients: 2 to 3 pounds fish heads and frames from nonoily fish, washed and cut into small pieces; Herb bouquet: 5 sprigs parsley, 2 sprigs thyme, and 1 small imported bay leaf tied together with string; 1½ cups dry red or white wine; 1 leek (white part and half the green), well washed and thinly sliced; 1 small carrot, chopped; 1½ tablespoons unsalted butter; 1 celery rib, chopped; ½ medium onion, chopped

Fumet de Poisson

Preparation info

Makes
1
Cup

Difficulty
Easy

Appears in

The Cooking of South West France

By Paula Wolfert

Published 1987

About

This is a short concentrated base used to flavor sauces.

Ingredients

1½ tablespoons unsalted butter
½ medium onion, chopped
1 celery rib, chopped

Europe
France
Stock
Pescatarian
Gluten-free

Method

Melt the butter in a large saucepan or deep skillet. Add the onion, celery, and carrot. Cover and cook over low heat for 5 minutes.
Add the leek, herb bouquet, and fish heads and bones. Cook, uncovered, for 5 minutes longer, stirring.
Add 2 quarts cold water and slowly bring to a boil. Boil, skimming, for 2 to 3 minutes. Reduce the heat to moderately low