Fish Fumet Fancy Fish Stock Recipes

FISH FUMET (FANCY FISH STOCK)

Steps:

• 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.

HOMEMADE FISH STOCK

Steps:

• Gather the ingredients.
• Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley sprigs, and bay leaf into a piece of cheesecloth . Set aside.
• In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
• Lower the heat, add the celery, carrot, and onion and warm very gently, with the lid on, for about 5 minutes, or until the onion is softened and slightly translucent but not brown.
• Add the fish bones, cover the mixture with a piece of parchment paper, and re-cover the pot, letting the bones warm gently until they are slightly opaque.
• Remove the lid and the parchment; add the wine and turn up the heat until the stock starts to simmer .
• Add the sachet and the water, heat to a simmer, and let cook for 30 to 45 minutes.
• Strain (you can remove fish bones first if that makes it easier), cool, and refrigerate.

FISH FUMET

Steps:

• Sweat the bones and vegetables Heat the oil in a medium stockpot over medium heat until hot but not smoking. Add fish parts, celery, and leek. Cover and cook, stirring once or twice, until vegetables are soft and translucent and flesh on the bones has turned opaque but not brown, about 3 minutes.
• Make stock Add wine and reduce by half, 3 to 5 minutes, then add enough water to cover by 1/2 inch (about 2 quarts) along with the bay leaf and peppercorns. Bring to just under a boil over medium-high heat, skimming foam with a ladle as it rises to the surface, then reduce heat and gently simmer (bubbles should just gently break the surface) for 35 minutes, skimming frequently.
• Strain stock Pass mixture through a fine sieve into a heatproof bowl or another pot (do not press on solids), discarding solids. Skim off fat. If not using immediately, let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Fish fumet can be refrigerated in airtight containers for up to 2 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
• Ask your fishmonger to save the bones and heads from the fish in advance; firm-fleshed white fish, such as snapper, bass, and halibut, work best. Avoid oily fish (such as mackerel and tuna).

STRONG FISH STOCK

Steps:

• 1. Melt the butter in a heavy 7- to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
• 2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
• 3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
• 4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

FISH STOCK (FUMET DE POISSON)

Steps:

• Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
• Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
• Bring to a boil and let simmer 20 minutes.
• Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.

FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)

Steps:

• Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
• Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.

FISH FUMET FOR CLASSIC FISH CHOWDER

Steps:

• Heat a 12-quart stockpot over low heat. Add oil, shallot, leeks, fennel, and celery, and cook, stirring frequently, until softened, about 30 minutes. (Do not let vegetables brown.)
• Add fish heads, tails, and bones, and cook until just starting to release their juices, 10 to 15 minutes. Add peppercorns, bay leaf, coriander, and water to cover bones by 1 inch. Raise heat to high, and simmer, then immediately reduce heat to medium-low. Simmer gently for 30 minutes, skimming any foam that rises to the surface; discard foam. (A hard boil will break the fish apart and make your fumet cloudy and bitter.)
• Turn off heat, and add tarragon, parsley, chervil, and chives. Cover, and let steep for 20 minutes.
• Strain fumet through a fine sieve lined with cheesecloth set over a large container. Cover, and refrigerate for up to 1 day (or freeze for up to 3 months; thaw before using).

FISH STOCK (FUMET DE POISSON)

Steps:

• Combine all the ingredients in a kettle or large saucepan.
• Bring to the boil and simmer 20 minutes. Strain and discard the solids.