Fish Fumet

Makes about 1 quart


  • 1 carrot, diced
  • 1 celery rib, diced
  • ½ onion, diced
  • ½ lemon, sliced
  • 1-2 small fish bones (any type)
  • 4 peppercorns
  • sprig of rosemary
  • sprig of thyme
  • sprig of parsley
  • bay leaf
  • 1½ quarts water


  1. Tie together the peppercorns, rosemary, thyme, parsley and bay leaf in a piece of cheesecloth to make the "bouquet garni"
  2. Add all ingredients (including the bouquet garni) in a medium pot. Bring to a simmer over medium-high heat, then reduce heat and allow to lightly simmer 35-40 minutes
  3. Pass through a fine-mesh strainer and refrigerate until use. WIll keep in a covered container for 3-4 days