How to Make Fish Fumet
Learn how to make a classic fish fumet from fish bones and heads... it is extraordinarily flavorful and can be used in various ways.
Equipment
Ingredients
Fish Fumet
- 1 carrot diced
- 1 celery stalk diced
- 1/2 white onion diced
- 1 lemon sliced
- 1 tbsp extra-virgin olive oil
- 2 red snappers bones and heads
- 5 cups cold water
- 2 tsp salt
Bouquet Garni
- 2 bay leaves
- 2 sprigs rosemary
- 1 handful flatleaf parsley leaves
- 6 sprigs thyme
- 5 peppercorns
Instructions
1. Cut the Vegetables and Prepare Bouquet Garni
- Dice carrots, white onion, celery, and fennel. Finely chop flatleaf parsley and chives. Mince garlic and slice lemons. Set aside.
- Cut the cheesecloth in a large square (with three to four layers) and place bay leaves, rosemary, flatleaf parsley, thyme, and peppercorns on top of the cheesecloth.
- Tie up the cheesecloth into a bouquet and fasten it with a strand of twine or string. Set aside.
2. Clean and Debone Fish
- Take two whole red snapper fish. Clean and remove the scales.
- Chop off the heads of each fish. Cut out meaty parts such as cheeks and filets. Alternatively, you may purchase fish bones for this recipe.
3. Sauté Vegetables and Bones in the Pot
- Place a medium pot on the stovetop at medium heat. Pour olive oil into the pot. Allow it to heat.
- When the oil is hot, add carrots, white onion, and celery. Sauté for 5 minutes or until onions are translucent. Add red snapper bones and heads, sliced lemons, salt, ground pepper, and bouquet garni.
4. Simmer for One Hour
- Cover with cold water. Simmer on low heat, uncovered, for 1 hour.
- Strain through a fine sieve.
Nutrition
Calories: 35kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gSodium: 794mgPotassium: 84mgFiber: 1gSugar: 1gVitamin A: 1813IUVitamin C: 13mgCalcium: 23mgIron: 1mg
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