Fish stock (Fumet de Poisson)

Name: Fish stock (Fumet de Poisson)
Total time: 25 min
Yield: About 7 1/2 cups
Cuisine: french
Ingredients: 3 pounds meaty fish bones, preferably with head and tail on but gills removed; 6 cups water; 1 cup dry white wine; 1 cup coarsely chopped onion; 4 sprigs parsley; 1 cup coarsely chopped celery; 1 bay leaf; 1/2 teaspoon dried thyme; 6 peppercorns; Salt to taste; 1/2 cup chopped green part of leeks, optional

By Craig Claiborne

Total Time: 25 minutes
Rating: 3(6)
Comments: Read comments

Featured in: The Fish Dish That Changed His Life

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