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

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