Fish Stock (Fish Fumet)

Fish Stock (Fish Fumet)

Ingredients

Water                                                  1 Litre

Butter                                                  10 gm

Oil (optional)                                        10 ml

Fish Bones (cleaned            

        And washed)  

Mirepoix (onion 50gm                         100 gm

Celery 15 gm, mushroom 10gm,

Carrots 15gm, leeks 10gm, leeks

 And mushrooms optional)

White wine/white vinegar                   25ml

Sachet (bay leaf, parsley stems           2gm

Peppercorns)

Method

Melt butter and sweat the bones, deglaze with wine, add Mirepoix vegetables and water bringing to a boil and allow to simmer. Add the sachet.

Skim and let it simmer for 30 to 45 minutes.

Strain through a china cap lined with several layers of cheese cloth/muslin cloth.

Cool, vented in cold water bath and refrigerate.