Fish stock

Preparation:

Preparation: It is a concentrated fish broth. In a saucepan, season the vegetables cut into small pieces with a knob of butter or a little oil, add salt and add a few grains of pepper. After a few minutes, add a liter of tepid water, the fish bones and heads. Cover, bring to the boil and skim if necessary. Lower the heat and simmer for about 45 minutes. The liquid should reduce by half. Remove from the heat, leave to cool and filter through a sieve. The fumet is used to enhance the flavor of the cooking water for boiled fish, risotto with seafood, a gravy, a sauce or a fish soup.