How to cook Belgium Fish Broth (Fumet de Poisson)
- 2 pounds fish bones, heads, tails, and trimmings from white-fleshed, non-oily fish, such as sole, flounder, or cod
- 3 tablespoons unsalted butter
- 2 medium onions, coarsely chopped, or 2 leeks, white and pale only, trimmed, rinsed well, and sliced
- 1 rib celery, sliced
- 2 quarts cold water
- 2 cups dry white wine
- 1/2 lemon, peeled to remove all the white pith and sliced
- 2 teaspoons salt
- 1 tablespoon black peppercorns
- 1 sprig fresh thyme or 1/4 teaspoon dried thyme
- 3 sprigs parsley
- 2 bay leaves tied together with kitchen string or in a pieces of cheesecloth
- Melt the butter in a large stockpot over medium heat. Add the onions and celery; cook, stirring, until softened, about 5 minutes. Add the fish bones, heads, tails, and trimmings; cook, stirring, for another 5 minutes.
- Add the cold water, wine, lemon, salt, peppercorns, and bouquet garni. Bring slowly to a boil, skimming frequently. Reduce the heat and simmer, uncovered, for 20 minutes.
- Strain the broth into a large bowl or pot, discarding all the solids. Cool the broth as quickly as possible. (Plunge the bowl or pot into an ice bath in the sink. This cools the soup quickly and prevents the broth from spoiling.)
The Belgium Fish Broth (Fumet de Poisson) recipe very easy to prepare and so good!
You can refrigerate the fish broth for 2 to 3 days or freeze for up to 6 months.
This recipe for Belgium Fish Broth (Fumet de Poisson) serves/makes: 2 quarts
The Belgium Fish Broth (Fumet de Poisson) recipe is adopted from The Everybody Eats Well in Belgium Cookbook 1996.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Soup/Stew