RCI-SF.001.0020.001
Fumet de poisson
French cuisine
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- fish trimmings<ref>The heads3 lbtails and bones of any firm white fish such as flounder, whiting or halibut.</ref>
- water2 quarts
- onions1 cupcoarsely chopped
- celery with leaves3/4 cupcoarsely chopped
- leeks or green onions including green part1/3 cupsliced and thoroughly washed
- bay leaf1 unit
- fresh thyme2 sprigsOR ½ tsp. dried
- salt1 tsp
- black peppercorns3 whole
- dry white wine1 cup
Method
1
Wash the fish trimmings. Drain and mash with the back of a large spoon.
2
Place the fish in a stockpot and add the water.
3
Bring to a simmer and simmer for 5 minutes, skimming off any scum.
4
Add the vegetables and seasonings.
5
Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
6
Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.
7
Strain through a sieve lined with a double layer of dampened cheesecloth.
8
Cool to room temperature and freeze or it may be refrigerated for 2 or 3 days.