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Fish Stock (Fumet de poisson)

@arecipe.bsky.social

Fumet de poisson is a fish stock.

Ingredients

  • 3 lb fish trimmings
  • 2 quarts water
  • 1 cup coarsely-chopped onions
  • ¾ cup celery with leaves, coarsely chopped
  • ⅓ 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

Instructions

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

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Fish_Stock_(Fumet_de_poisson)