Product Overview

I remember coming home from school and could always tell when my mother was preparing dinner with fish stock. I could smell it simmering a block away. It was always delicious but the aroma seemed to last for days. Now More Than Gourmet has created a fabulous fish stock that takes only minutes to prepare and very easy to use with a favorite dish.

"The products have taken the prep work, and the guess work out of preparing demi-glace, roasted chicken stock, fish stock and other classic French preparations." The Plain Dealer - Cleveland, OH June 2004

Product Details

This classic French fish stock (Fumet de Poisson) is made from a delicate simmering of bones and trimmings the old fashioned way, for hours. More Than gourmet uses a variety of white fish with white wine and aromatics to create this 30-time reduction stock.

It’s easily stored on a pantry shelf until needed for up to 18 months. Once opened and refrigerated it will last up to one year with the same great flavor.

Ingredients: Fish, White Wine, Gelatin, Dried Fish, Mirepoix (made of carrot, celery and onion stocks), Salt and Garlic Extract. Product contains fish.

Fish Stock nutritional informationServing Size: 1 tsp. (6g) Servings: About 7 Calories 10 Fat Cal. 0 *Percent Daily Values (DV) are based on a 2,000 calorie diet. Amount/Serving %DV* Amount/Serving %DV* Total Fat 0g 0% Total Carb. 1g 0% Sat. Fat 0g 0% Fiber 0g 0% Trans Fat 0g Sugars 0g Cholest. 5mg 1% Protein 2g Sodium 240mg 10% Vitamin A 0% - Vitamin C 0% - Calcium 0% - Iron 0%

* No MSG
* No Fillers
* No Chemicals
* No Preservatives

How to Use: This fish stock can be reconstituted to make an outstanding poaching liquid or it can be used full strength for a variety of sauces, fish stews, soups, seafood, fish, rice and pasta dishes. 1é ounces makes 4 cups of fish stock.

It can be reconstituted with water, dry white wines, sake, or dry vermouth.

We invite you to visit the Club Sauce Recipe Section for simple, easy to use recipes for this and other great demi glace and stock slections.