Fish Stock Recipe
Fumet (French for fish stock) is delicate and light in color. This fish stock recipe is ideal for making sauces for any fish dish, or as a base for clam chowder or other fish/seafood soups.
Use fish stock to moisten salmon cakes, poach fish, season seafood-centric risottos, flavor rices, infuse vegetable purees to put under fist, etc.
Fish Stock Formula
- 1:2 proportion white mirepoix to salmon bones
- Sweat in butter
- Deglaze with white wine
- Add peppercorns, coriander, bay leaves
- Simmer 45 minutes
- Strain through cheesecloth for clarity
- Acquire the bones of 1 or two good-sized, high quality fish.
- An easy way to do this is to purchase a whole fish from the seafood/butcher department at the grocery store, ask the butcher to bone and filet it, then make sure you get those bones!
- My favorite fish to use is a wild-caught pacific salmon but many feel that a white fish is better for stock.
- Rinse the bones clean of any blood and scales.
- Use a 1:2 proportion of white mirepoix to bones by volume.
- White mirepoix = a 50%/50% mix celery and onions. You can add a sprinkling of parsnips for additional flavor.
- In a stockpot, sweat a mirepoix of celery and onions in a bit of butter. Keep the heat low.
- Just as the veggies take on a bit of translucency, set the fish bones on top.
- Cover the pot with a lid for 5-10 minutes.
- Proceed when the fish bones start to sweat.
- Add a few ounces of white wine.
- Scrape the bottom of the pan as the wine boils to dissolve any bits that may be stuck to the bottom.
- Add enough cold water to the pot to immerse the bones at least one inch below the surface. Accent it with whole herbs and spices to your liking; less is more.
- Bring the pot to a boil and reduce to a moderate simmer for 45 minutes.
- Skim the surface a few times during cooking.
- Strain the stock by lining a strainer or colander with five or six layers of cheesecloth. The stock is now ready.
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