Fish Stock
Fish stock is also called fish fumet and it is a basic cooking skill. The idea is to extract the fish flavors by cooking fish bones in water with an aromatic garnish originally made to extend or to enhance flavors or to make sauces.
Ingredients
RECIPE:
- 6 pounds of bones from white fish only
- 1 medium onion
- 1 small leek, white part only
- 1 stalk celery
- 1 small carrot
- 1 small Bouquet Garni
- 3 whole peppercorns crushed
- 2 tablespoons olive oil
- 4 liters cold water
- 1 cup white wine optional
Instructions
Wash the fish bones:
- Remove the gills by pulling them away. For the eyes, pull them up and cut the optic nerve with scissors to remove them. If possible, ask the fishmonger to do it for you. But, eyes and gills must be removed for the quality of the stock. Wash the fish bones under cold running water for 10 minutes. Remove all impurities with your fingers. Run under cold water for ten more minutes. Drain in a colander.
Start the fish stock:
- Meanwhile, cut the vegetables to make a paysanne (a paysanne is a mixture of vegetables cut into small squares or triangles). Place the olive oil in a large saucepan and warm it on low heat. Add the paysanne, and sweat on low heat for 8 minutes, without browning. Add the fish bones and sweat for five more minutes. Add the white wine (optional) and sweat for five more minutes. Add the Bouquet Garni and the cold water.
Cook the fish stock:
- Ensure that the ingredients are covered by 3 centimeters (1 inch) of liquid. On medium heat, bring the fish stock almost to a boil. Reduce heat and simmer. Skim the surface every 10 minutes to remove foam and impurities. Cook for a maximum of 30 minutes. Turn the heat off, and let stand for 30 minutes.
Strain the fish stock:
- Strain through a fine strainer, cool, and refrigerate. A layer of fat will solidify on the surface when the stock cools. Using a skimmer, remove the fat. Use a paper towel to absorb any remaining fat.
Video
Notes
Fish Stock may be reduced by half, and mushroom trimmings may be added to enhance flavor. You may freeze your stock in a 1-quart (1 liter) container for up to 3 months.
