Fish Fumet Fancy Fish Stock Food

QUICK AND EASY FISH STOCK (FUMET) RECIPE

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.

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.

FISH STOCK

Steps:

• Cut the vegetables into even size pieces. No need to be exact for this one.
• Place in large pan with the fish trimmings and cover with 1.2 litres of water. Wash the parsley thyme and bay leaves and place in the pan with the peppercorns and garlic.
• Bring pan to boil over a low heat, reduce heat and simmer for 30 minutes. It help to skim the stock a few times during cooking. (Do not cook the stock for longer than 30 minutes at this stage, as I have noticed the stock becomes a little bitter).
• Strain stock through a fine sieve, making sure that no bones get into the stock. (I sieve a few times over to make sure).
• Return the strained stock to a clean pan and boil for 10-15 minutes. (This step helps the stock to reduce a little and become more intense in flavour).
• Cool stock and freeze stock in small portions for use when required.

FISH STOCK

Steps:

• Chop fish bones and trimmings and slice onion.
• In a well-buttered heavy saucepan cook fish bones and trimmings with onion, parsley, lemon juice, and salt, covered, over moderate heat 5 minutes.
• Add water and wine and bring to a boil, skimming froth.
• Simmer stock 20 minutes and pour through a fine sieve into a heat proof bowl.
• Stock may be made 3 days ahead and cooled, uncovered, before being chilled, covered.
• Stock keeps, frozen, 3 months.

ASIAN FISH STOCK

Steps:

• Heat the oil in a large stockpot over medium heat and add the onions, celery, ginger and serrano and saute until golden Add the fish bones and sweat for 10 minutes Add the remaining ingredients and bring the mixture to a boil.
• Simmer for 1 hour, partially covered Strain and refrigerate or freeze until ready to use I freeze in ice cube trays, and store the cubes in double ziplocks, until ready to use Ask your local fish store to save fish bones, for you.

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).

JAPANESE DASHI (BONITO FISH STOCK)

Steps:

• Wipe konbu once with damp cloth and cut into strips.
• Do not wipe off white residue as it dries.
• Bring konbu strips and water to a boil over medium heat; remove konbu.
• Add 1/4-1/2 cup ice water to stock to stop boiling.
• Add bonito flakes and return to boil; then remove from heat.
• When bonito flakes have all sunk from top, strain stock through cheesecloth or coffee filter placed over sieve into another pot.
• Use as directed in recipes.
• Freeze excess for later use, if desired.

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.

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.