Fish Stock (Fumet)
Homemade fish stock with bones and heads, the base for rice dishes and seafood stews. Freezes in containers.
- Total
- 35 min
- Prep
- 10 min
- Servings
- 8
- Difficulty
- Easy
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Ingredients
Serves 8
- fish bones and heads2.25 lb
- onion1
- leek1
- carrot1
- bay leaf1
- parsley1 tbsp
- olive oil2 tbsp
- salt1 tsp
Method
- 1
Wash the fish bones and heads well, removing any traces of blood.
- 2
Sauté the chopped onion, leek and carrot in the olive oil 5 minutes.
- 3
Add the fish, bay leaf and parsley and cover with 2 liters of cold water.
- 4
Simmer 20 minutes, skimming (longer makes it bitter).
- 5
Strain, salt lightly and let cool before freezing.
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