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French · Soup
Fish Fumet
A quick, delicate white-fish stock: soaked bones are sweated with onion, fennel and leek after the wine has been cooked out, then barely covered with water and held just below a simmer for half an hour so it stays sweet and clean.
- YieldServes 4 · About 700 ml stock
- Hands-on45 min
- Total3 h 23 min
- Difficulty
Ingredients
- 225 gonions, thinly sliced
- 115 gfennel bulb, thinly sliced
- 115 gleeks, thinly sliced and washed
- 1 tbspcanola oil
- 240 mldry white wine
- 900 gwhite fish bones, heads, tails, fins and skin removed; soaked overnight
- 1 Lcold water, about, to cover
- 1 bunchflat-leaf parsley (small)
- 1 bunchthyme (small)
- 1 leafbay leaf
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