Cookbook:Fumet de poisson

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Cookbook | Ingredients | Recipes | French cuisine

Fumet de poisson Fish Stock

Ingredients[edit]

  • 3 lb. fish trimmings[1]
  • 2 quarts water
  • 1 cup onions, coarsely chopped
  • 3/4 cup celery with leaves, coarsely chopped
  • 1/3 cup leeks or green onions including green part, sliced and thoroughly washed
  • 1 bay leaf
  • 2 sprigs fresh thyme, OR ½ tsp. dried
  • 1 tsp. salt
  • 3 whole black peppercorns
  • 1 cup dry white wine

Procedure[edit]

  1. Wash the fish trimmings. Drain and mash with the back of a large spoon.
  2. Place the fish in a stockpot and add the water.
  3. Bring to a simmer and simmer for 5 minutes, skimming off any scum.
  4. Add the vegetables and seasonings.
  5. Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
  6. Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.
  7. Strain through a sieve lined with a double layer of dampened cheesecloth.
  8. Cool to room temperature and freeze or it may be refrigerated for 2 or 3 days.

Notes[edit]

  1. The heads, tails and bones of any firm white fish such as flounder, whiting or halibut.