Fumet Recipe
Ingredients
| Heads, bones and trimmings of lean white fish - 2 to 3 pounds | ||
| Onion | 1 | |
| Parsley - Stems of 1 bunch | ||
| Bay leaf | 1 | |
| Celery leaf - 1 | ||
| Anise or Fennel seed - 1 teaspoon | ||
| Peppercorns - 1 teaspoon, cracked | ||
| Dry white wine | 1/2 Bottle (1l) | |
Directions
GETTING READY
1) Thoroughly rinse the fish parts and remove any trace of organs or blood. If present, remove the fills from the heat. Use a cleaver or a heavy chef’s knife to split large heads.
MAKING
2) In a large saucepan or stockpot, place the rinsed fish parts, onion, parsley stems, bay leaf, celery leaf, anise or fennel seed, peppercorns and ginger, if it is being used. Add the wine and just enough water to cover the contents.
3) Bring the mixture to a boil and then reduce the heat. Gently simmer for about 30 to 45 minutes. If ay foam rises to the surface, skim it off.
4) Through a fine-mesh strainer, strain the finished stock. Cook more after straining if a stronger stock is preferred. Do not attempt to get a stronger stock by cooking the bones for long as this will cause the preparation to have a bitter flavor.
SERVING
5) Serve or use as preferred. Can be used immediately or refrigerated or frozen for future use.
1) Thoroughly rinse the fish parts and remove any trace of organs or blood. If present, remove the fills from the heat. Use a cleaver or a heavy chef’s knife to split large heads.
MAKING
2) In a large saucepan or stockpot, place the rinsed fish parts, onion, parsley stems, bay leaf, celery leaf, anise or fennel seed, peppercorns and ginger, if it is being used. Add the wine and just enough water to cover the contents.
3) Bring the mixture to a boil and then reduce the heat. Gently simmer for about 30 to 45 minutes. If ay foam rises to the surface, skim it off.
4) Through a fine-mesh strainer, strain the finished stock. Cook more after straining if a stronger stock is preferred. Do not attempt to get a stronger stock by cooking the bones for long as this will cause the preparation to have a bitter flavor.
SERVING
5) Serve or use as preferred. Can be used immediately or refrigerated or frozen for future use.
Chef
