Fish broth

A classic, light broth based on fish bones and heads. Indispensable for sophisticated fish dishes and sauces such as a fish velouté.

Total Time: 1 hour hour

Course: Main course, Soup, Starter

Cuisine: French

Keyword: broth, fish, fumet

Servings: 2 l

Calories: 35kcal

▢ 1 kg fish bones and heads of whitefish (no salmon or tuna, prefer sole, turbot, cod, …)
▢ 2 onions (coarsely sliced)
▢ 2 stems celery (coarsely sliced)
▢ 1 leeks (white, coarsely sliced)
▢ 2 carrots (coarsely sliced)
▢ 1 bouquet garni (classic: bay leaf, thyme, parsley stalks, possibly leek greens tied together)
▢ 2 dl wine (dry white)
▢ 2,5 liters water (cold )
▢ 6 pepper balls (black )
▢ salt (to taste)

Rinse fish bones and heads thoroughly under cold water to remove blood residue.
Melt a knob of butter in a large saucepan and briefly sauté onion, celery, leeks and carrot (do not color).
Add the fish bones and heads and simmer for a moment.
Deglaze with the white wine and simmer for 2 minutes so that the alcohol evaporates.
Add cold water until everything is just submerged (about 2.5 l).
Bring to a slow boil and skim the surface.
Add the bouquet garni and pepper balls.
Let infuse gently for ± 20-25 minutes, without boiling hard.
Strain the broth through a fine sieve or muslin cloth.
Taste and season lightly with salt. Use immediately or let cool and freeze in portions.