Best Fish Stock Fumet De Poisson Recipes

QUICK AND EASY FISH STOCK (FUMET) RECIPE

Quick and Easy Fish Stock (Fumet) Recipe image

As with most classic preparations, fish stock comes with lots of rules. We put them to the test to see which matter and which don't. This recipe is the result, and it couldn't be easier.

Provided by Daniel Gritzer

Categories Soup

Time 2h

Number Of Ingredients 14

Ingredients

2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons vegetable oil
1 cup diced yellow onion (about 1/2 large onion)
1 cup diced fennel bulb (about 1/2 large bulb)
1 medium leek, minced
2/3 cup diced celery (about 2 large ribs)
2 medium cloves garlic, crushed
1 cup dry white wine
4 cups water
2 sprigs flat-leaf parsley
2 sprigs tarragon
1 bay leaf
5 whole black peppercorns

Steps:

Bring liquid to a bare simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
Strain fish stock through a fine-mesh strainer, then chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

Nutrition Facts : Calories 83 kcal, Carbohydrate 6 g, Cholesterol 7 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 4 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g

FISH STOCK (FUMET DE POISSON)

Fish stock (Fumet de Poisson) image

Provided by Craig Claiborne

Time 30m

Yield 2 1/4 cups

Number Of Ingredients 11

Ingredients

5 tablespoons butter
1/4 cup finely diced carrots
5 tablespoons finely chopped white part of leeks
1/2 cup thinly sliced onion
6 sprigs parsley
1/2 bay leaf
1/2 teaspoon thyme
3 small cloves garlic, unpeeled but cut in half
1 1/2 pounds fish bones including tail and head but with gills removed,
1/2 cup brut champagne
2 1/2 cups water

Steps:

Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
Bring to a boil and let simmer 20 minutes.
Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams

FISH STOCK (FUMET DE POISSON)

Fish stock (Fumet de Poisson) image

Provided by Craig Claiborne

Categories dinner, soups and stews

Time 25m

Yield About 7 1/2 cups

Number Of Ingredients 11

Ingredients

3 pounds meaty fish bones, preferably with head and tail on but gills removed
6 cups water
1 cup dry white wine
1 cup coarsely chopped onion
4 sprigs parsley
1 cup coarsely chopped celery
1 bay leaf
1/2 teaspoon dried thyme
6 peppercorns
Salt to taste
1/2 cup chopped green part of leeks, optional

Steps:

Combine all the ingredients in a kettle or large saucepan.
Bring to the boil and simmer 20 minutes. Strain and discard the solids.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 0 grams

FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)

Fish Stock with Red Wine (Fumet de Poisson Au Vin Rouge) image

Provided by Craig Claiborne

Categories project, soups and stews

Time 52m

Yield About 1 3/4 cups

Number Of Ingredients 11

Ingredients

2 tablespoons corn, peanut or vegetable oil
1/2 pound fish bones including head but with gills removed
3/4 cup coarsely chopped onion
3/4 cup coarsely chopped carrots
Salt to taste if desired
Freshly ground pepper to taste
4 cups dry red wine
4 cups water
1 bay leaf
6 sprigs fresh parsley
1 sprig fresh thyme or 1/2 teaspoon dried

Steps:

Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams