Fish fumet (2)
Instructions
Place in a pot with fish scraps and bones and cover them with a liter of water, bring to a boil.
Skim, lower the flame and add all the other ingredients, clean them, and in the case of sliced mushrooms, add the wine and continue cooking at low heat, uncovered, for about 30 minutes then strain and let cool.
The fish fumet may be kept in the fridge very little no longer than two days.
Ingredients and dosing for 4 persons
- 600 g of bones and scraps of fish
- 4 mushrooms
- 1 leek
- 1 costa of celery
- 1 bouquet garni (parsley, bay leaf, thyme)
- Some grains of pepper
- 1/2 cup of dry white wine
- Little of salt