The French name for a fish stock. It is usually made with bones and gill-less heads of lean, salt water fish (the flat fish are the most prized), chopped onion and celery, bay leaf, thyme, peppercorns, and white wine. The entire mixture is slowly brought to a boil, skimmed and simmered gently for 20-30 minutes before being strained.
[h3]                                                            Fish Fumet Questions![/h3]