Fish fumet



Fish stock is a sauce base that is used to prepare many sauces accompanying fish or soups (see recipe: the bouillabaisse)


For 1/2 liter of fumet

  • 750 g fish trimmings (heads, bones)
  • 2 large onions
  • 2 shallots
  • 2 large carrots
  • a bouquet garni (thyme, bay leaf, parsley)
  • 1/2 lemon
  • 1 large glass of white wine
  • 1 liter of water
  • big salt
  • pepper


Peel 2 large onions, 2 shallots and 2 large carrots and chop them up finely. Smash up the fish bones, place them in a big pan with the chopped vegetables, add the bouquet garni and half a lemon. Pour in a big glass of white wine and 1 litre of water. Add a pinch of coarse salt and pepper. Bring to the boil, then reduce the heat and let the fumet reduce, uncovered, for one hour. Strain into a container.

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