Connect with us

Food Blogs

Fumet de Poisson au Vin Blanc Recipe

on

Print Recipe
Fumet de Poisson au Vin Blanc [White-wine Fish Stock]
The following proportions are for the production of a fine, well-flavored fish stock to be used as the basis of a fish velouté sauce. A smaller quantity of fish would produce a lighter stock suitable for fish-poaching, or fish soups.
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
MetricUS Imperial
Ingredients
Servings
MetricUS Imperial
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place all the ingredients in the saucepan or kettle. Bring to the simmer, skim, then simmer uncovered for 30 minutes. Strain through a fine sieve, and correct seasoning. Fish stock may be refrigerated or frozen. If refrigerated, boil it up every 2 days to keep it from spoiling.