Fish Fumet: Traditional Recipe

Ingredients:

• 2 lbs. of fish bones, preferably from a non-oily fish
• 1 onion, chopped
• 1 leek, chopped
• 1 celery stalk, chopped
• 1 garlic bulb, cut in half
• 2 bay leaves
• 10 black peppercorns
• 8 cups of water

Instructions:

1. Clean the fish bones by rinsing them thoroughly under cold water. Drain well and pat dry with paper towels.
2. In a large pot, combine the fish bones, vegetables, bay leaves, and peppercorns. Pour in the water and bring to a boil.
3. Reduce heat to low and simmer for about 45 minutes, skimming the foam that may rise to the top of the pot.
4. Strain the fumet into a large bowl through a fine-mesh sieve, discarding the solids. Let cool and refrigerate or freeze for later use.

Verdict: This fish fumet recipe is a classic preparation that yields a flavorful and aromatic fish stock that you can use as a base for sauces, soups, and stews. The mixture of vegetables and spices creates a harmonious balance of flavors that will elevate any dish.

Serving suggestions: You can use fish fumet to make a delicious seafood risotto by adding it gradually to the rice. You can also use it to prepare a creamy fish chowder or a fragrant tomato-based fish soup.