Fish Fumet

Fumet de Poisson

Preparation info
  • Makes


    • Difficulty


Appears in

By Paula Wolfert

Published 1987

  • About

This is a short concentrated base used to flavor sauces.


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


  1. 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.
  2. Add the leek, herb bouquet, and fish heads and bones. Cook, uncovered, for 5 minutes longer, stirring.
  3. Add 2 quarts cold water and slowly bring to a boil. Boil, skimming, for 2 to 3 minutes. Reduce the heat to moderately low