Fish Stock — Fumet
~1.5–2 l
1 hour
A light French fish stock from bones and trimmings with white wine and aromatic herbs. It takes only 25–35 minutes.
For a classic fumet, the best choice is bones and trimmings from white fish: cod, hake, halibut, sea bream or sea bass. Salmon and trout also make a tasty stock, but a fattier and heavier one.
What is in it
- Fish bones
- Water
- Onion
- Leek
- Carrot
- Celery
- Dry white wine
- Black peppercorns
- Bay leaf
- Fresh thyme
- Parsley
- Fennel
- Lemon zest
Exact amounts and step-by-step cooking come with the collection.
Recipe available in collections
Amounts and step-by-step cooking unlock after purchasing any of these collections.
