Fumet or fish stock (French cuisine)

Melt in a pan

- 3 tablespoons butter

Add and cook gently for 5 minutes
- ½ cup chopped onions or shallots
- ¼ cup chopped carrots
- ½ cup chopped celery

Then add
- 6 white peppercorns
- 3 or 4 cloves
- ½ cup white wine
- 2 cups cold water
- Bouquet garni
- A twist of lemon rind
- 1 / 1½ pounds washed fish bones, heads, tails, skins and trimmings

Heat until the liquid begin to simmer and continue cooking, uncovered, not longer than 20 to 30 minutes (or a bitter flavor may develop).
Strain the stock and use in soups and sauces.

Avoid strong-flavored fish trimmings like mackerel, skate or mullet.
Use salmon only for salmon sauce.
Shells from crab, shrimp and lobster are delicious additions.

Bouquet garni : Tie in a bunch 3 sprigs  chervil, 3sprigs parsley, ½ bay leaf and 2 sprigs fresh thyme.


How to make fish stock on video click here

BON APPETIT