Fish Fumet Recipes

FISH FUMET

Steps:

• Soak fish bones in a bowl of lightly salted cold water for 1 hour, changing water twice as you soak. Drain bones and pat dry.
• Preheat oven to 400 degrees. Transfer bones to a rimmed baking sheet and roast for 2 minutes. Carefully remove bones from pan and wipe away any blood.
• Transfer bones to a stockpot and add 2 cups water; bring to a boil over high heat. Add shallots and wine; reduce heat to low and let simmer for 10 minutes. Remove from heat and let stand for 1 minute.
• Strain liquid through a fine mesh sieve; discard solids. Let cool completely. Keep refrigerated up to 2 days or frozen up to 2 months.

QUICK AND EASY FISH STOCK (FUMET) RECIPE

Steps:

• Bring liquid to a bare simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
• Strain fish stock through a fine-mesh strainer, then chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

FISH FUMET FOR CLASSIC FISH CHOWDER

Steps:

• Heat a 12-quart stockpot over low heat. Add oil, shallot, leeks, fennel, and celery, and cook, stirring frequently, until softened, about 30 minutes. (Do not let vegetables brown.)
• Add fish heads, tails, and bones, and cook until just starting to release their juices, 10 to 15 minutes. Add peppercorns, bay leaf, coriander, and water to cover bones by 1 inch. Raise heat to high, and simmer, then immediately reduce heat to medium-low. Simmer gently for 30 minutes, skimming any foam that rises to the surface; discard foam. (A hard boil will break the fish apart and make your fumet cloudy and bitter.)
• Turn off heat, and add tarragon, parsley, chervil, and chives. Cover, and let steep for 20 minutes.
• Strain fumet through a fine sieve lined with cheesecloth set over a large container. Cover, and refrigerate for up to 1 day (or freeze for up to 3 months; thaw before using).

FISH FUMET

Steps:

• Place all of the ingredients in a stockpot over high heat. Bring to a boil, reduce the heat, and simmer for 45 minutes. Strain.

FISH STOCK (FUMET DE POISSON)

Steps:

• Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
• Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
• Bring to a boil and let simmer 20 minutes.
• Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.

FISH FUMET (FANCY FISH STOCK)

Steps:

• Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
• Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
• Drain off salty water.
• Break the fish frames into large pieces and put them in a heavy stock pot.
• Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
• Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
• Skim off any fat that forms on top.
• Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
• Strain the mixture and discard the fish, vegetables, and herbs.
• Cool to room temperature and refrigerate, covered, overnight.
• Skim off any fat that has formed on top of the fumet.
• Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
• For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute.