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Fish Stock (Fumet de Poisson)

ingredients

makes 5 litres
50 g butter
2 kg white fish bones
200 g sliced onion
1 juice of lemon
1 bayleaf
a few parsley stalks
5 peppercorns
5 litres water

method

1. Melt the butter in a saucepan.

2. Add the washed fish bones, sliced onion, lemon juice and herbs.

3. Cover with greaseproof paper and a lid and sweat for 5 minutes without coloration in order to extract the juices from the bones.

4. Cover with cold water, bring to the boil and skim any impurities that rise to the surface, then simmer for 20 minutes.

5. Strain into a clean pan, reboil and use as required.

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Fish Stock (Fumet de Poisson)
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