Recipe: Fish Stock

Name: Fumet de Poissons
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: pour X personnes :Chaque cuisinier a une recette un peu personnelle mais les bases en restent les mêmes.500 à 600 g d'arêtes de soles (ou turbot barbue etc) posées dans un récipient. Laissez couler doucement de l'eau froide 10 minutes dessus(dégorger).2 carottes moyennes épluchées et émincées1 gros oignon épluché et émincé2 échalotes épluchées et émincées60 g de beurre fin100 g de pieds de champignons de paris nettoyés et émincés1 branche de thym1 feuille de laurier et quelques brins de persil simple.

By chef patrick ★ ★ ★ ★ ★ 5/5 (6 reviews) Sauces

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

for X servings:

Each cook has a slightly personal recipe but the basics remain the same.
500 to 600 g of sole bones (or turbot, brill etc) placed in a container. Let cold water run slowly over it for 10 minutes (blanch).
2 medium carrots peeled and sliced
1 large onion peeled and sliced
2 shallots peeled and sliced
60 g of fine butter
100 g of cleaned and sliced button mushroom stems
1 sprig of thyme, 1 bay leaf and a few sprigs of flat parsley.

Step-by-step directions

1- In a large saucepan melt your butter then add carrots, onion, shallots, mushroom stems, slowly covered for 10 minutes without any browning.

2- Then add the crushed bones and sweat for 5 minutes.

3- Add 5 liters of cold water, then bring to a boil, add the thyme, bay leaf and flat parsley.
Cook for 20 minutes.

4- Using a small ladle, skim constantly, then strain through a fine sieve pressing gently.
There you have your base, as you may have noticed it is not salted to allow you to use it by reducing your sauces.
One more thing, when this stock is cold fill ice cube trays and straight to the freezer, so you will have this base whenever you want it.

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