Homemade Fish Stock – Fumet

🧂 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

• 1 Sweat the shallots, celery and garlic with the butter over a low heat for 3
  minutes until soft but not browned.
• 2 Add the fish bones to the pot and cook slowly for 3-4 minutes until the bones
  break easily.
• 3 Add the white wine and some water up to 2 cm above the fish bones.
• 4 Add in the remaining aromatics and bring to a simmer for 20 minutes. To keep the
  fish stock clear, don’t boil it.
• 5 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).

Nutrition Info