Fish Fumet (Fancy Fish Stock)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
  • Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
  • Drain off salty water.
  • Break the fish frames into large pieces and put them in a heavy stock pot.
  • Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
  • Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
  • Skim off any fat that forms on top.
  • Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
  • Strain the mixture and discard the fish, vegetables, and herbs.
  • Cool to room temperature and refrigerate, covered, overnight.
  • Skim off any fat that has formed on top of the fumet.
  • Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
  • For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute.
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