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Fish stock

This fish stock is ideal for sauces and soups. Finish to your liking and serve!

Preparation time 40 minutes


  • 4 fish bones
  • 2 carrots, in rings
  • 1 parsley root, in rings
  • 2 onions, in half
  • 1 ball garlic
  • 3 celery stalks
  • 1 leek
  • 2 l water
  • some sprigs of thyme
  • 3 bay leaves
  • 10 balls of black pepper
  • salt


Bring all ingredients to a boil over low heat and then leave for half an hour. Sieve and ready!

Divide the fumet afterwards into small portions and let freeze for sauces or other dishes.

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