How to make your very own Fumè? (Fish Stock)

Fume is the French term for Fish Stock.

Few tips in making Fish Stock:

It is the perfect base for fish soups, chowders, seafood risotto and sauces.

The best fish to use for making fish stock is to use fish that is mild in flavor and lean, like halibut, cod, hake, snoek and cape salmon.

Avoid using fish like trout, salmon, mackerel or any other oily fish.

Ingredients:

1kg fish bones, heads and tails
1 fennel bulb – quartered
2 onions – peeled and quartered
4 carrots – peeled and cut chunky
2 celery stalks with leaves
1 bunch of parsley
250ml dry white wine
½ lemon

Method:

Place vegetables and fish bones in a large pot and cover with +-2L of water.  
Add the wine. 
Squeeze the juice of the lemon. 
Bring to a boil and then simmer on a low heat for 2hours. 
Remove from heat strain very carefully through a strainer lined with cheese cloth. 
(Be careful of the bones). 
Cool and then put in the fridge.