FUMET

Fumet image

Yield Makes about 3 cups

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
1 medium onion, coarsely chopped
1 leek, white and pale-green parts only, washed well and coarsely chopped
Coarsely chopped fronds from
1 fennel bulb
2 garlic cloves
Reserved lobster shell from Provençal Seafood Pie (recipe above)
Reserved shrimp shells from Provençal Seafood Pie (recipe above)
4 sprigs fresh flat-leaf parsley
1 bay leaf
1/2 cup dry white wine
1 bottle (8 ounces) clam juice
3 canned whole peeled plum tomatoes, crushed
1/4 teaspoon saffron threads, crumbled
Pinch of cayenne pepper
Coarse salt

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.