Homemade Fish Stock - Fumet
A fish stock, or fumet in French, is a clear flavourful infusion made from fish bones, heads and other trimmings.
EQUIPMENT (click pictures for details)
Ingredients
- 500 gr fish bones sole, turbot, brill…
- 30 gr butter
- 40 gr sliced shallots
- 40 gr sliced celery
- 1 pc crushed garlic clove
- 100 ml dry white wine
- Water
- 5-6 pcs white peppercorns
- 1 pc clove
- 1 pc bay leaf
- Parsley stems or coriander stems
- Thyme sprigs
Instructions
- Sweat the shallots, celery and garlic with the butter over a low heat for 3 minutes until soft but not browned.
- Add the fish bones to the pot and cook slowly for 3-4 minutes until the bones break easily.
- Add the white wine and some water up to 2 cm above the fish bones.
- Add in the remaining aromatics and bring to a simmer for 20 minutes. To keep the fish stock clear, don’t boil it.
- Pass the fish stock through a fine mesh strainer. (When you get to the bottom, dispose of the remnants as they will be filled with sediments).
Notes
- Fishbones are best when used fresh, but they can be refrigerated for up to 4 days.
- If you don’t have a fine mesh strainer, lay a paper towel or cheesecloth in a normal strainer.
- Fennel, onion and leek can be added to flavour the fish stock. Never add carrots because they may change the colour.
Nutrition for 1 portion
Calories: 347kcalCarbohydrates: 14gProtein: 2gFat: 25gSodium: 296mgFiber: 3gSugar: 4gVitamin A: 1138IUVitamin C: 5mgCalcium: 61mgIron: 2mg
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