Use this fish fumet broth as the base for Provencal Fish Stew or as a light broth on its own.
Lemon and orange zest combine for a light, refreshing flavor.
Serves: 8
Prep time: 10 minutes
Cook time: 30 minutes
Source: Peter Berley
Ingredients
- 2lb fresh fish bones and frames (heads and tails broken up)
- 2 cups dry white wine
- 2/3 cups carrots (thinly sliced)
- 2/3 cups celery stalks (thinly sliced)
- 2/3 cups onion (thinly sliced)
- 1/2 teaspoon black peppercorns
- 2 wide strips lemon or orange zest (without any white pith)
- 1 sprig fresh thyme
- 1 sprig fresh parsley
- 2 quarts filtered water
- 3/4 teaspoons sea salt
Directions
Rinse the bones in cold water. Remove the gills if using a head; most blood resides there and will cloud stock.
Pour the wine into a saucepan and bring to a boil; reduce the heat and simmer for about 30 seconds.
Add the fish parts, vegetables and peppercorns. Pour in the cold water and bring to a gentle boil. Skim the foam, then add zest and herbs. Simmer for 25-30 minutes.
Strain fish fumet, season with salt and cool before refrigerating.
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