Foumet

Cuisine: French

French cooking uses stocks as a base for soups and sauces. This is a generic fish stock (fumet) recipe used in French cooking.

Yield: 1 + 3/4 cups
Cooking time: 30min
You need: a large sauce pan and a sieve

Ingredients

• 1 Kg (2 Lbs) fish trimmings (fish heads, bones, or (fresh or cooked) shellfish leftovers
• 1 onion, diced or thinly sliced
• 6-8 parsley stems (not the leaves)
• 1 Tsp lemon juice
• 1/4 Tsp salt
• 1 glass (cup) dry white wine
• Cold water to cover

Instructions

1. Put all the ingredients in a large, heavy saucepan.
2. Bring to a boil and skim.
3. Simmer gently for 30 minutes.
4. Strain the stock through a fine sieve.
5. Correct the seasoning.

Notes on How To Make Fish Stock

• Fish stock can be refrigerated or put in the deep-freeze.