75g - OIl
500g - Leeks (Diced)
500g - Celery (Diced)
250g - Shallots (Diced)
250g - Fennel (Diced)
1000g - White Wine
20g - Thyme
10g - Garlic
10 - White Peppercorns
3 - Bay Leaf
1 - Lemon (Cut in Half)
5000 - Fresh Fish Bones

Sweat all the vegetables off in the oil. once soft and transparent add the white wine and reduce by 1/3. make a bouquet garni with the thyme, garlic,peppercorns and bayleaf wrapped in muslin. Add the bouquet garni and lemon - infuse for 10 mins then remove. Add the fish bones and gently simmer for 20 mins. Pass the liquid and this is the fumet complete

- For a court bullion remove the fish bones.