Fish Stock with Red Wine (Fumet de Poisson Au Vin Rouge)
Updated October 10, 2023
- Total Time
- 52 minutes
- Prep Time
- 10 minutes
- Cook Time
- 42 minutes
- Rating
- Comments
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Ingredients
2 tablespoons corn, peanut or vegetable oil
½ pound fish bones including head but with gills removed
¾ cup coarsely chopped onion
¾ cup coarsely chopped carrots
Salt to taste if desired
Freshly ground pepper to taste
4 cups dry red wine
4 cups water
1 bay leaf
6 sprigs fresh parsley
1 sprig fresh thyme or ½ teaspoon dried
Nutritional analysis per serving
1 gram carbs; 32 calories; 1 gram fat; 156 milligrams sodium; 2 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
- Step 2
Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.
Private Notes