Fish Fumet Recipe

Name: Fish Fumet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds bones from white fish, such as trout, snapper, flounder, or bass; 2 teaspoons olive oil; 1 cup chopped onion; 1/2 cup chopped celery; 1 cup diced leek (thoroughly washed) and/or fennel trimmings (bulb and feathery tops); 1 cup mushroom trimmings, or 6 button mushrooms; 2 cups dry white wine; Bouquet Garni (p. 145) made with bay leaf, thyme, tarragon, parsley stems; 1/4 teaspoon whole black peppercorns; 1/4 teaspoon salt

Servings: persons

2 pounds bones from white fish, such as trout, snapper, flounder, or bass
2 teaspoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1 cup diced leek (thoroughly washed) and/or fennel trimmings (bulb and feathery tops)
1 cup mushroom trimmings, or 6 button mushrooms
2 cups dry white wine
Bouquet Garni (p. 145) made with bay leaf, thyme, tarragon, parsley stems
1/4 teaspoon whole black peppercorns
1/4 teaspoon salt

1
Rinse the fish bones under running water to make sure they are free of blood and guts.
2
Heat the olive oil and vegetables in a large pot over medium heat for about 7 minutes, stirring, until softened but not browned, then lay the fish bones on top, cover the pot, and reduce the heat to low.
3
Sweat the bones for about 5 minutes, uncover the pot, and pour the wine over the bones.
4
Add water to come about halfway up the pot (about 2 quarts), then add the Bouquet Garni, peppercorns, and salt.
5
Bring to a boil slowly, then lower the heat and let it simmer for about 20 minutes.
6
Remove the broth from the heat, let it steep about 5 minutes, then strain it through a fine strainer.
7
Let it cool, then put it in small containers and freeze what you dont use.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds bones from white fish, such as trout, snapper, flounder, or bass, 2 teaspoons olive oil, 1 cup chopped onion, 1/2 cup chopped celery, and more.

Yes, Fish Fumet falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Fumet

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