Best Fumet Recipes

FISH STOCK (FUMET DE POISSON)

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.

FISH FUMET

Steps:

• Soak fish bones in a bowl of lightly salted cold water for 1 hour, changing water twice as you soak. Drain bones and pat dry.
• Preheat oven to 400 degrees. Transfer bones to a rimmed baking sheet and roast for 2 minutes. Carefully remove bones from pan and wipe away any blood.
• Transfer bones to a stockpot and add 2 cups water; bring to a boil over high heat. Add shallots and wine; reduce heat to low and let simmer for 10 minutes. Remove from heat and let stand for 1 minute.
• Strain liquid through a fine mesh sieve; discard solids. Let cool completely. Keep refrigerated up to 2 days or frozen up to 2 months.

FISH FUMET (FANCY FISH STOCK)

Steps:

• Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
• Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
• Drain off salty water.
• Break the fish frames into large pieces and put them in a heavy stock pot.
• Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
• Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
• Skim off any fat that forms on top.
• Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
• Strain the mixture and discard the fish, vegetables, and herbs.
• Cool to room temperature and refrigerate, covered, overnight.
• Skim off any fat that has formed on top of the fumet.
• Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
• For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute.

FISH FUMET FOR CLASSIC FISH CHOWDER

Steps:

• Heat a 12-quart stockpot over low heat. Add oil, shallot, leeks, fennel, and celery, and cook, stirring frequently, until softened, about 30 minutes. (Do not let vegetables brown.)
• Add fish heads, tails, and bones, and cook until just starting to release their juices, 10 to 15 minutes. Add peppercorns, bay leaf, coriander, and water to cover bones by 1 inch. Raise heat to high, and simmer, then immediately reduce heat to medium-low. Simmer gently for 30 minutes, skimming any foam that rises to the surface; discard foam. (A hard boil will break the fish apart and make your fumet cloudy and bitter.)
• Turn off heat, and add tarragon, parsley, chervil, and chives. Cover, and let steep for 20 minutes.
• Strain fumet through a fine sieve lined with cheesecloth set over a large container. Cover, and refrigerate for up to 1 day (or freeze for up to 3 months; thaw before using).

FUMET

Steps:

• Heat oil in a medium saucepan over medium-high heat. Add onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes. Add lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
• Pour stock through a fine sieve into a medium bowl; discard solids. Add saffron and cayenne. Season with salt.

FUMET FOR LE BERNARDIN FISH SOUP

Steps:

• If you are preparing the fish yourself, remove the gills and the eyes. Cut the heads and bones across into 4-inch pieces. In a shallow pan filled with cold water, add the heads and bones. Cover, and let stand for 1 hour, changing the water twice.
• In a large stockpot set over medium heat, add corn oil, onions, fennel, leeks, peppercorns, salt, parsley, and bay leaves. Reduce the heat to medium low, and cook until the vegetables are soft but not browned, about 4 minutes.
• Transfer heads and bones from water to the stockpot; discard water. Stir periodically until bones and flesh around bones turn from translucent to white, about 12 minutes.
• Add the wine and 6 cups of water; bring to a boil over high heat. Boil fumet 10 minutes, skimming off the foam as it rises to the top. Remove from heat; let rest for 10 minutes.
• Strain the fumet through a fine-mesh sieve or chinois, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 6 cups of fumet, place the liquid in a clean saucepan over high heat, and boil until it reduces to 6 cups. Store, tightly covered, in the refrigerator up to 3 days, or in the freezer up to 2 months.

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

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.

FUMET

Steps:

• Heat the oil in a medium saucepan over medium-high heat. Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes. Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water. Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
• Pour the stock through a fine sieve into a medium bowl; discard the solids. Add the saffron and cayenne. Season with salt. The fumet can be stored in the freezer up to 3 months.

FISH FUMET

Steps:

• Place all of the ingredients in a stockpot over high heat. Bring to a boil, reduce the heat, and simmer for 45 minutes. Strain.

AWESOME SHRIMP IN A TOMATO FUMET

Steps:

• 1. Gather your ingredients.
• 2. Peel and devein the shrimp, and reserve the shells.
• 3. Add the peeled shrimp to a bowl, and add the salt.
• 4. Mix, cover, and reserve.
• 5. Chef's Note: Place the shrimp in the fridge until ready for use.
• 6. Shrimp are sold by size and the standard quantitative unit in the United States is count per pound. For instance "16/20" denotes 16-20 shrimp per pound. This method is valid for fresh or frozen in the shell without the head on. The "U" designation stands for "under", meaning less-than the count per pound. For instance, "U/10" means that the shrimp are large enough that less than 10 make up 1 pound. To help determine the size, a trade designation such as Jumbo or Medium, may accompany the count per pound on retail packaging.
• 7. Use a strainer to separate the whole tomatoes from the juice.
• 8. Chef's Note: Puncture the tomatoes with a fork to extract as much juice as possible.
• 9. Reserve the juice and the tomatoes in separate bowls.
• 10. To make the tomato fumet, start by adding 1 Tablespoon of oil to a sauté pan over medium high heat.
• 11. Add the shrimp shells to the pan.
• 12. Cook the shells until they begin to brown, about 5 to 7 minutes.
• 13. Deglaze the pan with the white wine.
• 14. Allow the mixture to simmer over medium heat until the liquid is reduced to 2 tablespoons, about 4 minutes.
• 15. Add the reserved tomato liquid to the pan, and continue to simmer for an additional 5 minutes.
• 16. Drain the liquid and discard the shells.
• 17. Wipe out the skillet, place over medium heat, and add the remaining (2 tablespoons) of grapeseed oil.
• 18. Add the garlic, red pepper flakes, and oregano to the pan, and allow the spice to bloom for 2 minutes.
• 19. Add the anchovies, and mash into the mixture, and cook for about 30 seconds.
• 20. Chef's Note: The anchovies are there to compliment the shrimp... the dish WILL NOT taste like anchovies... Trust me.
• 21. Reduce the heat to medium low, and add the reserved tomatoes.
• 22. Mash the tomatoes into the skillet.
• 23. Return the reserved tomato liquid to the pan, and combine with the remaining ingredients(basil, parsley, pepperoncini, and juice).
• 24. Allow the ingredients to simmer for 5 minutes.
• 25. Chef's Tip: The sauce is ready when you can drag a trail through the sauce with a wooden spoon.
• 26. Add the shrimp, to the pan.
• 27. Continue to simmer until the shrimp are cooked through, about 3 to 5 minutes.
• 28. Chef's Tip: Shrimp are fully cooked when they are opaque and whitish in color.
• 29. Chef's Note: If you want the sauce to have a slightly brighter taste. Then don't stir in the basil, or parsley (Step 23), until the very end.
• 30. Serve while still nice and warm. Enjoy.
• 31. Keep the faith, and keep cooking.