Fish Stock (Fumet de poisson)
Fumet de poisson is a fish stock.
3 lb fish trimmings[1]
2 quarts water
1 cup coarsely-chopped onions
¾ cup celery with leaves, coarsely chopped
⅓ cup leeks or green onions including green part, sliced and thoroughly washed
1 bay leaf
2 sprigs fresh thyme, OR ½ tsp dried
1 tsp salt
3 whole black peppercorns
1 cup dry white wine
Wash the fish trimmings. Drain and mash with the back of a large spoon.
Place the fish in a stockpot and add the water.
Bring to a simmer and simmer for 5 minutes, skimming off any scum.
5 minutes
Add the vegetables and seasonings.
Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
30 minutes
Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.
Strain through a sieve lined with a double layer of dampened cheesecloth.
Cool to room temperature. Refrigerate for 2–3 days, or freeze for longer.
- •↑ The heads, tails and bones of any firm white fish such as flounder, whiting or halibut.