Classic Fish Fumet
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Step 1 of 4
1 of 4
Sweat onion, leek and fennel in butter for 5 minutes without colour.
Suggested from the step’s words, “5 minutes”.
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What you are cooking with
- 1.5 kg White fish bones, gills removed, rinsed
- 150 g Onion, thinly sliced
- 100 g Leek, washed and sliced
- 100 g Fennel, sliced
- 20 g Butter
- 150 ml Dry white wine
- 20 g Parsley stalks
- 1 Bay leaf
- 2.5 L Cold water