Homemade Fish Stock - Fumet
A fish stock, or fumet in French, is a clear flavourful infusion made from fish bones, heads and other trimmings.
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).
- 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.
Calories: 347kcalCarbohydrates: 14gProtein: 2gFat: 25gSodium: 296mgFiber: 3gSugar: 4gVitamin A: 1138IUVitamin C: 5mgCalcium: 61mgIron: 2mg