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Fish Stock (Fumet)
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(Recipe ID: 119)
Preparation time: 15 minutes; Cook time: 40 minutes
Source: Chef Joseph Lowery
Use to make soups, chowders, bisques, sauces and to poach seafood. Finished Fumet can also be highly reduced for easy freezer storage.
Ingredients
Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.
- 1 Shallot
- 3 Large purple onions
- 2 Carrots
- 2 Leeks
- 2 Stalks celery
- 8 Parsley stems (8-10)
- 3 tablespoons Extra virgin olive oil *
- 1 cup Dry white wine
- 3 1/2 pounds Fresh scrap pieces of fish, or fish bones
- 1 Bay leaf *
- 1 teaspoon Thyme *
- Juice of 1/2 lemon
- 6 Whole White peppercorns *
- 3 Whole cloves *
- 3 Whole allspice *
- 1/2 teaspoon Crushed red pepper *
- 4 quarts Water
Instructions
- Clean and coarsely chop shallot, purple onions, carrots, leeks and celery.
- Remove parsley leaves from washed parsley stems. Reserve leaves for other purposes because they will darken the stock.
- Heat olive oil in a large stockpot over medium heat. Stir in vegetables and cook 15 minutes.
- Pour in dry white wine and deglaze the pot.
- Add pieces of fish and fish bones.
- Add the bay leaf, thyme, lemon juice, white peppercorns, cloves, allspice, red pepper and water.
- Bring stock to low simmer and cook 40 minutes. Remove from heat and cool enough for easy handling.
- Filter stock through a cheesecloth-lined sieve.
- Stock can now be further reduced or used as is in a variety of recipes.
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