QUICK AND EASY FISH STOCK (FUMET) RECIPE
As with most classic preparations, fish stock comes with lots of rules. We put them to the test to see which matter and which don't. This recipe is the result, and it couldn't be easier.
Provided by Daniel Gritzer
Categories Soup
Time 2h
Number Of Ingredients 14
Steps:
- Bring liquid to a bare simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
- Strain fish stock through a fine-mesh strainer, then chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.
Nutrition Facts : Calories 83 kcal, Carbohydrate 6 g, Cholesterol 7 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 4 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g
AROMATIC FISH STOCK
Steps:
- Put the bones in a small saucepan and add just enough cold water to cover. Place the pan over medium heat and bring to a simmer. Lower the heat and simmer, skimming off any foam that forms on top, 10 minutes. Place the remaining ingredients in a bowl. Strain the stock through a fine-mesh sieve into the bowl. Discard the bones. Steep the stock with the vegetables 1 minute. Strain again. Discard the vegetables. Keeps, covered in the refrigerator, up to 2 days.
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