CONCENTRATED fish stock, or fumet de poisson, is used in many fish recipes to give added flavor. Once prepared, it can be stored in the refrigerator to be used in the small quantifies usually required. Housewives may want to halve or quarter the recipe. The trimmings (heads, tails, bones, etc.) of any white fish are acceptable but those of flat fish such as flounder, sole, dab, turbot, or brill are preferable.





10 pounds fresh fish trimmings
5-6 sprigs parsley
2 sprigs thyme
2 bay leaves
1 celery heart
1 onion, stuck with 2 cloves
11/2 tablespoons salt
1/2 bottle good dry white wine
81/2 quarts water

PUT ALL the ingrédients in a large kettle, bring to a rolling boil, and boil hard for 15 minutes; skim thoroughly. Then teduce the heat and simmer gently for 3 hours. Pour the stock through a fine strainer, then boil it down until it thickens slightly. The liquid, over all, will have reduced to a little less than half the original quantity.








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La Cuisine Chantraine