Fish Stock (Fumet de poisson)

Name: Fish Stock (Fumet de poisson)
Cuisine: French
Ingredients: 3 lb fish trimmings; 2 quarts water; 1 cup coarsely-chopped onions; ¾ cup celery with leaves, coarsely chopped; ⅓ cup leeks or green onions including green part, sliced and thoroughly washed; 1 bay leaf; 2 sprigs fresh thyme, OR ½ tsp dried; 1 tsp salt; 3 whole black peppercorns; 1 cup dry white wine

broth and stockfishboiledfrenchbay leafceleryleek

Ingredients

Sl No	Description	Quantity	Macros split
1	fish trimmings	3 lb	1361 kcal109g protein · 136g carbs · 0g fat	Buy
2	water	1892 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
3	coarsely-chopped onions	1 cup	96 kcal3g protein · 22g carbs · 0g fat	Buy
4	celery with leaves	0.75 cup	30 kcal1g protein · 6g carbs · 0g fat · 0g fibre	Buy
5	leeks	0.33 cup	49 kcal1g protein · 11g carbs · 0g fat	Buy
6	bay leaf	1 piece	0 kcal0g protein · 0g carbs · 0g fat	Buy
7	sprigs fresh thyme	0.5 tsp	—	Buy
8	salt	1 tsp	0 kcal0g protein · 0g carbs · 0g fat	Buy
9	whole black peppercorns	0 g	0 kcal0g protein · 0g carbs · 0g fat	Buy
10	dry white wine	1 cup	205 kcal0g protein · 6g carbs · 0g fat	Buy

Total, all ingredients1741 kcal · 114g protein · 182g carbs · 1g fat · 0g fiberestimated

Per servingno servings count given

Directions

Wash the fish trimmings. Drain and mash with the back of a large spoon.

Place the fish in a stockpot and add the water.

Bring to a simmer and simmer for 5 minutes, skimming off any scum.

Add the vegetables and seasonings.

Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.

Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.

Strain through a sieve lined with a double layer of dampened cheesecloth.

Cool to room temperature. Refrigerate for 2–3 days, or freeze for longer.

Fish Stock (Fumet de poisson)

Ingredients

Directions

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