Fish Fumet Recipe

RECIPE: Fish Fumet

CHEF: J Thomas YIELD: 1 gallon

Ingredients

2 cup sliced onion 

6 parsley stems 

5 pounds fish bones (no heads/gills) such as halibut, trout, sole, well rinsed under cold water

1 ½ cup dry white wine or vermouth 

2 tablespoon lemon juice 

6 quarts cold water 

½ cup mushroom trimmings 

1 teaspoon fresh dill leaves 

6 thin slices lemon 

1 each bouquet garni

Directions

Set a 1-gallon stockpot over a medium-heat. Add the onion, parsley and fish bones to the pot with a small amount of water to prevent burning. Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes. Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour. 

Strain through a chinois and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.

Yield: about 1 gallon