fish stock

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Preparation of fish stock (Fumet de Poisson)

Fish stock is a so-called basic broth made from fish bones and fish heads, which is used as the basis for fish soups or for warm sauces for dishes made from fish or shellfish. For dishes made from sea fish or freshwater fish , the sauce with fish stock should be made from the respective fish species. Fumet (French: fumet de poisson ) describes a particularly strong fish stock.


According to Maier-Bruck , fish bones and halved fish heads are watered for fish stock, then slowly boiled down in salted water with onions, peppercorns, lemon juice and mushroom waste (peels and stems).

Individual evidence

  1. Metz, Reinhold., Hummel, Michael .: The young cook, the young cook . 34th edition, 1st Dr. Pfanneberg, Haan-Gruiten 2011, ISBN 978-3-8057-0653-7 , p. 105 .
  2. ^ Franz Maier-Bruck : The great Sacher cookbook. Austrian cuisine . Schuler, Munich 1975, ISBN 3-7796-5070-3 , p. 130 .