Cookbook:Fish Stock (Fumet de poisson)

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Cookbook | Ingredients | Recipes | French cuisine

Fumet de poisson is a fish stock.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Wash the fish trimmings. Drain and mash with the back of a large spoon.
  2. Place the fish in a stockpot and add the water.
  3. Bring to a simmer and simmer for 5 minutes, skimming off any scum.
  4. Add the vegetables and seasonings.
  5. Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
  6. Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.
  7. Strain through a sieve lined with a double layer of dampened cheesecloth.
  8. Cool to room temperature and freeze or it may be refrigerated for 2 or 3 days.

Notes[edit | edit source]

  1. The heads, tails and bones of any firm white fish such as flounder, whiting or halibut.