Basic Professional French Cooking

Fumet de Poisson

Fish Stock

Ingredients (for 5 liters)

5 kg Fish Bones from white fleshed, non-oily fish, like sole turbot, flounder, whitting, etc.

.5 liter White Wine

5 Liters Cold Water

125 g Butter

Aromatic Elements

250 g Leeks, emincer

125 g Onions, emincer

Bouquet Garni

Procedure

1. -Remove gills from the head of the fish. Wash the bones in several rinsings of cold water to remove all traces of blood.
   

2. -In a rondeau, sweat the vegetables in butter until soft. Do not brown, Then add the white wine and reduce by half.
   

3. -Add the bones, the water and the bouquet garni. Bring to a simmer and skin well. Cook at a low simmer for about 30 minutes.
   

4. -Strain carefully and cool down right away if not using immediately.

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