Fish Fumet
“Fumet” is the French term for an aromatic broth (typically fish or vegetable, though it can also refer to a meat stock) that is simmered down to concentrate the flavors. Making your own fish stock is easier than you think and adds irreplaceable flavor to recipes, such as Gulf Coast Bouillabaisse (p. 220) and Southern Shrimp Stew (p. 228). Whatever you don’t use can be frozen in small plastic containers (for up to 2 months), so you can pull it out for quick seafood pasta, risotto, or poaching liquid for a fresh fillet.
An alternative to fish fumet is the strained juice from mussels steamed in white wine with herbs. Or feel free to add a few mussels to the pot with your fish bones for a really rich and tasty fumet.
Recipe information
Yield
makes about 6 cups
Ingredients
Preparation
Rinse the fish bones under running water to make sure they are free of blood and guts. Heat the olive oil and vegetables in a large pot over medium heat for about 7 minutes, stirring, until softened but not browned, then lay the fish bones on top, cover the pot, and reduce the heat to low. Sweat the bones for about 5 minutes, uncover the pot, and pour the wine over the bones. Add water to come about halfway up the pot (about 2 quarts), then add the Bouquet Garni, peppercorns, and salt. Bring to a boil slowly, then lower the heat and let it simmer for about 20 minutes. Remove the broth from the heat, let it steep about 5 minutes, then strain it through a fine strainer. Let it cool, then put it in small containers and freeze what you don’t use.
