Fish broth - Fume
4 servings
60 minutes
Fish broth Fumé is a refined creation of French cuisine that embodies an exquisite balance of flavors. Its history roots in the gastronomic tradition of France's coastal regions, where fish has always been a key ingredient. The broth has a rich aroma due to the combination of white wine, herbs, and spices that highlight the tenderness of fish bones. This elegant brew serves as the base for many sauces and soups, adding depth and expressiveness to dishes. Its mild flavor with light herbal notes makes it versatile—suitable for both sophisticated fish dishes and light culinary compositions. It can be served as a standalone broth accompanied by fresh baguettes or used to prepare complex gastronomic creations. A true masterpiece of French cuisine!
1
In a bowl, pour cold water over fish bones and heads. Add salt, stir until dissolved, and let it sit for an hour.
- Cod head: 900 g
- Salt: 2 tablespoons
2
Drain the water. Rinse under running water, thoroughly cleaning the 'problem' areas (e.g., near the spine).
3
In a large pot, heat the oil over medium heat. Add onion, fennel, leeks, celery, garlic, and sauté for about 3 minutes until the vegetables are soft. Add fish bones and heads. Pour in the wine and bring to a boil. Add 4 cups of water, parsley, tarragon, bay leaves, and black peppercorns.
- Vegetable oil: 2 tablespoons
- Onion: 1 head
- Onion: 0.5 head
- Leek: 1 bunch
- Celery: 0.6 piece
- Garlic: 2 heads
- Cod head: 900 g
- Dry white wine: 1 glass
- Parsley: 2 bunchs
- Tarragon leaves: 2 stems
- Bay leaf: 1 piece
- Black peppercorns: 5 piece
4
Bring to a boil and simmer for 20 minutes. Skim off any foam with a spoon if necessary.
5
Strain the prepared fish broth through a fine sieve. The chilled broth can be stored in the refrigerator for 5 days. In the freezer, this broth can be stored for up to 3 months.