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Fish Stock (Fumet de poisson)

Fumet de poisson is a fish stock.

Source and licence

"Fish Stock (Fumet de poisson)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Fish_Stock_(Fumet_de_poisson), revision 4509026), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Fish_Stock_(Fumet_de_poisson)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4509026

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Wash the fish trimmings. Drain and mash with the back of a large spoon.
  2. Place the fish in a stockpot and add the water.
  3. Bring to a simmer and simmer for 5 minutes, skimming off any scum.
  4. Add the vegetables and seasonings.
  5. Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
  6. Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.
  7. Strain through a sieve lined with a double layer of dampened cheesecloth.
  8. Cool to room temperature. Refrigerate for 2–3 days, or freeze for longer.