|This recipe is liked by 1 person(s).|
Nb persons: 0
Yield: 8 cups
Preparation time: 35 minutes
|How to make Fish Fumet (fish stock) and Seafood stock Ingredients|
|8 cups||cold water|
|1 cup||white wine|
|2 pounds||fish bones|
|2 teaspoons||vegetable oil|
|1||leek, white, light green part only, thinly sliced|
|2 each stalks||celery, ½? dice|
|1 medium||yellow onion, ½? dice|
|1 clove||garlic, sliced|
|½ teaspoon||white peppercorns|
|1 ounce||fresh flat leaf parsley|
Rinse the fish bones to remove any excess skin or scales which might be sticking to them.
Heat a large stock pot over medium heat and add the oil. Add the vegetables and stir. Cook them for about a minute but do not allow them to color. Add the fish bones and cover the pot, allowing the bones to cook until they start to become opaque (about 5 minutes).
Add the wine and reduce by half. Add the cold water, bay leaf, peppercorns and parsley. Bring to a simmer and cook for about 20 minutes.
Cool and strain through cheesecloth.
Seafood stock option: replace the fish bones with shrimp, crab or lobster shells.
Get the pot very hot and add the oil.
Add the shells and cook in the hot oil until they become pink.
Add the vegetables and cook until they begin to soften (about 3 minutes).
Add 1 tablespoon of tomato paste and cook it with the shells for 30 seconds.
Add the wine and stir. Add the water and herbs. Simmer and strain