Fish Stock (or Fumet)
Servings: 2 Quarts
Ingredients
- 1/2 white onion, peeled and rough chopped
- 1 carrot, peeled and rough chopped
- 1 celery stalk, rough chopped
- 1/2 leek, cleaned and rough chopped
- 1 lb fish heads/bones
- 5 black peppercorns
- 1 bay leaf
- 3 sprigs of thyme
- 1 Tbl olive oil
- 1/2 C dry white wine
Instructions
Mise en place
- Rough chop the vegetables
- Wash the fish parts with cold water, discard any blood spots, and cut into palm-sized pieces.
Cook
- In large stock pot, sweat the vegetables in olive oil.
- A fish parts to vegetables and sweat until all of the juices evaporate. Then add the white wine, herbs and peppercorns.
- Cook until wine has nearly evaporated.
- Add 3 quarts cold water to pot and bring to a boil.
- Reduce on a low simmer for 1 ½ hours.
- Strain the stock with a fine sieve, let cool, and refrigerate or freeze in a sealed container.
Notes
Tip: NEVER add salt to a stock preparation because each dish you make will require varying degrees of added salt. For example, if you were to use salted stock in a recipe that calls for soy sauce, you may fine the dish overly salty.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.