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Le Chaudron recipe
Fumet de poisson
Fish stock (fumet)
⏱ 50 minServes 6Medium40 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)fish bones and trimmings
1onion, sliced
1leek (white part), sliced
200 ml (¾ cup)dry white wine
100 g (3½ oz)mushrooms, sliced
1bouquet garni
- 1 kg (2.2 lb) fish bones and trimmings
- 1 onion, sliced
- 1 leek (white part), sliced
- 200 ml (¾ cup) dry white wine
- 100 g (3½ oz) mushrooms, sliced
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Rinse the fish bones well in cold water.
- Sweat the onion, leek and mushrooms for 5 minutes without browning.
- Add the bones and white wine and reduce 2 minutes.
- Cover with cold water, add the bouquet garni and bring slowly to a simmer, skimming.
- Simmer only 20 minutes, or it turns bitter.
- Strain without pressing and let cool.
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