Fish Fumet RecipeOrigin: France Period: Traditional |
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This is a classic French fish stock made with fish bones (but not heads) that's flavoured with mushroom trimmings, onion and lemon juice and which makes an excellent fish stock or a base for dishes such as risotto. Ingredients:
200g onions, sliced 
Fish Fumet Preparation:Method:Melt the butter in a large pan over medium heat. Add the onion, parsley and fish bones then cover and allow the mixture to sweat gently for about 6 minutes. At this point remove the lid then add the white win and lemon juice. Stir gently to combine then pour over the cold water. Now add all the remaining ingredients then increase the heat and bring the contents of the pot to a boil. Reduce to a simmer, cover and cook for about 50 minutes. Take off the heat then immediately strain the contents of the stock pot into an ice bath to chill immediately. If you are not using that day, the stock can be refrigerated for up to 1 week and can be frozen for three months. |
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