Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

Fumet a French term referring to a concentrated reduction of the stock obtained when cooking fish or vegetables in a liquid, often wine. It occurs most often in the fish version, as fumet de poisson, an important ingredient in many of the sauces which accompany seafood in European cookery. It is only rarely applied to vegetables except in the case of mushrooms (fumet de champignons being common enough).