Fish Fumet

A good, tasty fish broth aka fish stock is the basis for a good fish soup or fish stew. I use fish bones and heads from lean, white fish like cod, halibut or flounder. Don’t use oily, fatty fish like mackerel, salmon or trout. Your fish monger on the market or in better supermarkets is a good source.

Herbes de Provence

Herbes de Provence is available as a dried herbs mix in most well-stocked supermarkets . You can achieve an even better result using fresh herbs. All you need is fresh parsley, thyme, oregano, marjoram (or rosemary) and winter savory (in French: Sarriette).