Fish Fumet                 

Ingredients

  • 2 fl oz vegetable oil

  • 1 lb small diced White Mirepoix

  • 10 wt oz sliced white mushrooms

  • 11 lbs non-oily fish bones (heads can be used, gills removed)

  • 4 ½ qts cold water

  • 1 qt white wine

  • 1 each Bouquet Garnis or Sachet d’Epices

Method

  1. Heat oil in a stock pot and sweat the mirepoix and mushrooms, then the fish bones. Cover the pot and cook for 10 minutes or until the mirepoix is soft and the bones are opaque.

  2. Add the water, wine, herbs, and bring to a simmer at 180°–185°.

  3. Maintain the simmer for 45 minutes, uncovered, and skimming the surface as needed.

  4. Strain through a China cap or strainer, then chinois or cheesecloth, and then cool in an ice bath.

Fish fumet