Fish Stock Fumet De Poisson 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 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 (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 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 (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.