FISH FUMET
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Braised Halibut.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield 1/2 quart
Number Of Ingredients 4
Steps:
- Soak fish bones in a bowl of lightly salted cold water for 1 hour, changing water twice as you soak. Drain bones and pat dry.
- Preheat oven to 400 degrees. Transfer bones to a rimmed baking sheet and roast for 2 minutes. Carefully remove bones from pan and wipe away any blood.
- Transfer bones to a stockpot and add 2 cups water; bring to a boil over high heat. Add shallots and wine; reduce heat to low and let simmer for 10 minutes. Remove from heat and let stand for 1 minute.
- Strain liquid through a fine mesh sieve; discard solids. Let cool completely. Keep refrigerated up to 2 days or frozen up to 2 months.
FISH FUMET FOR CLASSIC FISH CHOWDER
Fish heads, tails, and bones can be found at most fish counters. Use this recipe to make our Classic Fish Chowder.
Provided by Martha Stewart
Categories Soup Recipes
Yield Makes 2 quarts
Number Of Ingredients 13
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).
FUMET
Use this classic stock to make our Provencal Seafood Pie.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
- Pour stock through a fine sieve into a medium bowl; discard solids. Add saffron and cayenne. Season with salt.
FUMET
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
- Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.
FISH FUMET
Fumet is a white stock made from fish bones and aromatic vegetables, which are first "sweated" (cooked until soft but not taking on any color), then simmered in water. That initial step is a crucial building block, eliciting a touch of sweetness from the leek and developing the flavors for the next step, though it will produce a stock with less clarity than when the aromatics are simply brought to a boil with the rest. (To achieve that result, follow recipe for Basic Chicken Stock on page 41, bringing the fish bones and heads to a boil, then adding vegetables, bay leaf, and peppercorns and simmering 30 minutes before straining.) With its concentrated flavor, fumet is ideal for making fish soups and stews, or for steaming shellfish, such as the Clams in Herbed Broth on page 219\. Like other stocks, fumet can be altered for different effects. Increase the ratio of bones to water and you will have a stock with more pronounced fish flavor. For a Mediterranean-style stock, chopped garlic and fennel (and its fronds) can be sweated with the other aromatics, then crushed tomatoes, crumbled saffron, and a few parsley stems added and simmered in the pot along with everything else.
Yield Makes about 2 quarts
Number Of Ingredients 7
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).
More about "fumet food"
FISH FUMET RECIPE | JAMES BEARD FOUNDATION
Web Ingredients 5 pounds fish bones, gills removed 3/4 cup chopped onion 3/4 cup chopped leeks 1/2 cup chopped celery 1/2 cup chopped carrots 1/4 cup chopped fennel 1 garlic head, halved 10 thyme sprigs 10 white …
From jamesbeard.org
From jamesbeard.org
HOMEMADE FISH STOCK RECIPE - THE SPRUCE EATS
Web Dec 2, 2022 Ingredients 2 to 3 sprigs fresh thyme 2 to 3 whole peppercorns 1 clove 3 to 4 fresh parsley sprigs 1 large bay leaf 2 tablespoons unsalted butter 1 stalk celery, coarsely chopped 1 medium …
From thespruceeats.com
From thespruceeats.com
STOCK (FOOD) - WIKIPEDIA
Web Stock (food) Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or …
From en.wikipedia.org
From en.wikipedia.org
TRADITIONAL FISH FUMET | MARX FOODS BLOG
Web 1. Trim the skin and any fins off of your fish bones. 2. Soak the bones in cold water overnight (12 hours), changing water as needed, to extract any blood and other impurities. This will result in a clearer finished fumet. 3. …
From marxfood.com
From marxfood.com
ABOUT STOCKS — THE CULINARY PRO
Web There are different French terms used for stocks, including; fond, broth, bouillon, fumet, and nage. The term fond, meaning base, is a fitting definition for these liquids because they …
From theculinarypro.com
From theculinarypro.com
FUMET DEFINITION & MEANING | YOURDICTIONARY
Web Fumet definition: A rich, concentrated broth made by boiling the bones of fish, chicken, game birds, etc. with wine and herbs: used in sauces and in braising.
From yourdictionary.com
From yourdictionary.com
FOOD VS FUMET - WHAT'S THE DIFFERENCE? | WIKIDIFF
Web As nouns the difference between food and fumet is that food is (uncountable) any substance that can be consumed by living organisms, especially by eating, in order to …
From wikidiff.com
From wikidiff.com
FUMET DEFINITION & MEANING | DICTIONARY.COM
Web fumet [ fyoo-mit ] noun a stock made by simmering fish, chicken, game, etc., in water, wine, or in both, often boiled down to concentrate the flavor and used as a flavoring. Also …
From dictionary.com
From dictionary.com
GIANT FOOD DELIVERY IN WARRENTON, VA | INSTACART
Web Here's the breakdown on Giant Food delivery cost via Instacart in Warrenton, VA: Instacart+ members have $0 delivery fees on every order over $35; and non-members have …
From instacart.com
From instacart.com
THE 10 BEST WARRENTON FOOD DELIVERY & TAKEOUT - ORDER ONLINE …
Web Whether you’re in the mood for American Food delivery, Mexican Food delivery, or something else, find something to satisfy your cravings, from the places offering delivery …
From ubereats.com
From ubereats.com
WHAT DOES FUMET MEAN? - DEFINITIONS
Web What does fumet mean? Information and translations of fumet in the most comprehensive dictionary definitions resource on the web. ... fumet noun. A type of concentrated food …
From definitions.net
From definitions.net
FUMET - DEFINITION AND COOKING INFORMATION - RECIPETIPS.COM
Web A French term used to refer to a condensed mixture that contains an intense flavor, derived from cooking stock that has been reduced in order to make it more concentrated. …
From recipetips.com
From recipetips.com
FUMET RECIPES - BBC FOOD
Web A strong-flavoured cooking liquid used for flavouring sauces, fumet usually refers to concentrated mushroom and fish stocks. The liquid left over from cooking is boiled down …
From bbc.co.uk
From bbc.co.uk
FUMET - DEFINITION OF FUMET BY THE FREE DICTIONARY
Web fumet (fjuːˈmɛt) n (Cookery) a strong-flavoured liquor from cooking fish, meat, or game: used to flavour sauces [French, literally: aroma] fumet (ˈfjuːmət) n (Zoology) (often …
From thefreedictionary.com
From thefreedictionary.com
FUMET DEFINITION & MEANING - MERRIAM-WEBSTER
Web Apr 2, 2020 fumet noun fu· met fyü-ˈmā ˈfyü-mət : a reduced and seasoned fish, meat, or vegetable stock Example Sentences Recent Examples on the Web The broth is crafted …
From merriam-webster.com
From merriam-webster.com
WARRENTON - YELP
Web Explore Craig C.'s 18 favorite Italian Restaurants, Bars, and Barbeque around Warrenton, VA, United States, and Gainesville, VA, United States.
From yelp.ca
From yelp.ca
CLASSIC FISH FUMET STOCK CONCENTRATE | MORE THAN GOURMET
Web Fumet de Poisson Gold® Ingredients Fish Stock (Pollock, Cod, Salmon), White Wine, Dried Fish Stock (Cod), Fish Gelatin (Tilapia), Salt, Mirepoix Stock (made of carrot, celery and …
From morethangourmet.com
From morethangourmet.com
GIANT FOOD SALARIES IN WARRENTON, VA | GLASSDOOR
Web Oct 29, 2022 How much do Giant Food employees make? Glassdoor provides our best prediction for total pay in today's job market, along with other types of pay like cash …
From glassdoor.com
From glassdoor.com
RESTAURANT LE FUMET, SAINTE AGATHE DES MONTS - TRIPADVISOR
Web Sep 4, 2018 Location and contact. 550 rue Principale, Sainte Agathe des Monts, Quebec J8C 1K9 Canada. Website. +1 819-326-5565. Improve this listing. Reviews (101)
From tripadvisor.com
From tripadvisor.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love