QUICK AND EASY FISH STOCK (FUMET) RECIPE
As with most classic preparations, fish stock comes with lots of rules. We put them to the test to see which matter and which don't. This recipe is the result, and it couldn't be easier.
Provided by Daniel Gritzer
Categories Soup
Time 2h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 83 kcal, Carbohydrate 6 g, Cholesterol 7 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 4 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g
FUMET
Use this classic stock to make our Provencal Seafood Pie.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 3 cups
Number Of Ingredients 15
Steps:
- Heat oil in a medium saucepan over medium-high heat. Add onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
- Pour stock through a fine sieve into a medium bowl; discard solids. Add saffron and cayenne. Season with salt.
FISH FUMET
This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Braised Halibut.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield 1/2 quart
Number Of Ingredients 4
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.
FUMET
Steps:
- Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
- Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.
FISH FUMET
Number Of Ingredients 7
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 FUMET (FANCY FISH STOCK)
This is the base for another recipe posted here Sonoma Bourride with Halibut(rz# 184789). Although you can make seafood chowders, soups and stews without fish fumet, they are ALWAYS better when they have a freshly made stock as a foundation. You can make a large batch of this and freeze it in 2-3 cup portions so that you have it whenever you need it. To get the "frames" needed for this recipe, just ask you local fish monger for the heads, bones, frames, tails, etc; they are usually happy to give them away. DO NOT cook this fumet for more than 30 min with the bones. If you want a stronger stock, after discarding the fish and the veggies, reduce the fumet by half. If you cook this WITH the fish for more than 30 min, you will end up with a very "fishy" stock....that is not good eats!!
Provided by SkinnyMinnie
Categories Stocks
Time 1h10m
Yield 6 cups
Number Of Ingredients 12
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.
Nutrition Facts : Calories 50.8, Fat 0.1, Sodium 2345.4, Carbohydrate 5.3, Fiber 0.8, Sugar 1.8, Protein 0.6
FISH STOCK (FUMET DE POISSON)
Provided by Craig Claiborne
Time 30m
Yield 2 1/4 cups
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams
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