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  • Writer's pictureRuby Deubry

Fish Fumet (Fish Broth)


1 lb mix of fish bones, skin, head and tail

Cold water

1 onion, halved

1 celery, roughly chopped

1 carrot, roughly chopped

1 leek, white and light green parts only, roughly chopped

1 cup sliced fennel (optional)

2 sprigs thyme

6 Parsley (stems and leaves)

1 tablespoon white peppercorns

1 bay leaf

½ cup dry white wine (optional)


  1. Place all ingredients in a pot. Add enough water to cover the ingredients by 1 inch. Bring to a gentle boil, then skim the foam from the top. Reduce the heat to low. Add hot water as needed so the ingredients remain covered.

  2. Allow to simmer for at least 50 minutes and up to 2 hours. Strain and use as desired.

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