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Fumet

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Ingredients
  Lean white fish head bones and trimmings 3 Pound
  Lean white fish heads bones and trimmings 3 Pound
  Onion 1 , peeled and diced
  Parsley stems 1 Bunch (100 gm)
  Bay leaf 1
  Celery leaf 1
  Anise seed/Fennel seed 1 Teaspoon
  Cracked peppercorns 1 Teaspoon
  Dry white wine 375 Milliliter (1/2 Bottle)
Directions

GETTING READY
1) Thoroughly rinse the fish parts and remove any trace of organs or blood. If present, remove the fills from the heat. Use a cleaver or a heavy chef’s knife to split large heads.

MAKING
2) In a large saucepan or stockpot, place the rinsed fish parts, onion, parsley stems, bay leaf, celery leaf, anise or fennel seed, peppercorns and ginger, if it is being used. Add the wine and just enough water to cover the contents.
3) Bring the mixture to a boil and then reduce the heat. Gently simmer for about 30 to 45 minutes. If ay foam rises to the surface, skim it off.
4) Through a fine-mesh strainer, strain the finished stock. Cook more after straining if a stronger stock is preferred. Do not attempt to get a stronger stock by cooking the bones for long as this will cause the preparation to have a bitter flavor.

SERVING
5) Serve or use as preferred. Can be used immediately or refrigerated or frozen for future use.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
6

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