Fish Fumet
- 2 tablespoons sunflower or other neutral-tasting oil
- 2 pounds fish bones and heads
- 1 celery stalk, cut into 1-inch pieces
- 1 leek, white and pale green parts only, cut into 1-inch half-moons and washed well (page 32)
- 1 cup dry white wine
- 1 dried bay leaf
- 5 whole black peppercorns
- Sweat the bones and vegetables Heat the oil in a medium stockpot over medium heat until hot but not smoking.
- Add fish parts, celery, and leek.
- Cover and cook, stirring once or twice, until vegetables are soft and translucent and flesh on the bones has turned opaque but not brown, about 3 minutes.
- Make stock Add wine and reduce by half, 3 to 5 minutes, then add enough water to cover by 1/2 inch (about 2 quarts) along with the bay leaf and peppercorns.
- Bring to just under a boil over medium-high heat, skimming foam with a ladle as it rises to the surface, then reduce heat and gently simmer (bubbles should just gently break the surface) for 35 minutes, skimming frequently.
- Strain stock Pass mixture through a fine sieve into a heatproof bowl or another pot (do not press on solids), discarding solids.
- Skim off fat.
- If not using immediately, let cool completely (in an ice-water bath, if desired) before transferring to airtight containers.
- Fish fumet can be refrigerated in airtight containers for up to 2 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
- Ask your fishmonger to save the bones and heads from the fish in advance; firm-fleshed white fish, such as snapper, bass, and halibut, work best.
- Avoid oily fish (such as mackerel and tuna).
sunflower, fish, celery stalk, only, white wine, bay leaf, black peppercorns
Taken from www.epicurious.com/recipes/food/views/fish-fumet-393730 (may not work)