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| Fish Stock
2 tablespoons of butter
1 pound of fresh fish trimmings and bones
1 onion, peeled and sliced
4 sprigs parsley
6 peppercorns
3 cups of water
3 cups of dry white wine
1/4 teaspoon of salt
Melt butter in 2 quart saucepan. Tilt pan to coat bottom and sides. Chop fish trimmings and bones. Add with onion, parsley, and peppercorns. Add about 1/2 cup of water. Cover pan and simmer 20 minutes. Add remaining 2 1/2 cups water, the wine and salt. Cover and simmer gently 30 minutes longer. Strain stock. Use as described in recipes.
Fumet of Fish: Another name for highly seasoned fish stock. Usually contains bay leaf, a few slices carrot, 1 or 2 stalks celery cut fine, added to above stock recipe. After stock is strained the fumet is cooked down, reduced a little. Use in making fish sauces and poaching fish. |
Cookbooks - Fish
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