Fish Stock (Fumet de Poisson)
Ingredients
- 2 oz butter
- 4 1/2 lb white fish bones
- 7 oz sliced onion
- 1 juice of lemon
- 1 bayleaf
- a few parsley stalks
- 5 peppercorns
- 10 1/2 pint water
Instructions
- Melt the butter in a saucepan.
- Add the washed fish bones, sliced onion, lemon juice and herbs.
- Cover with greaseproof paper and a lid and sweat for 5 minutes without coloration in order to extract the juices from the bones.
- Cover with cold water, bring to the boil and skim any impurities that rise to the surface, then simmer for 20 minutes.
- Strain into a clean pan, reboil and use as required.
Calories: 519 kcal
Carbohydrates: 29 g
Protein: 4 g
Fat: 47g
Saturated Fat: 29 g
Trans Fat: 2 g
Cholesterol: 122 mg
Sodium: 663 mg
Potassium: 460 mg
Fiber: 7 g
Sugar: 11 g
Vitamin A: 1454 IU
Vitamin C: 72 mg
Calcium: 239 mg
Iron: 1 mg