FISH STOCK

Also called fish fumet. Make sure the fish bones you use are from lean fish and not fatty fish (avoid salmon or trout bones, for instance).

• 6 pounds lean fish bones, heads, etc.
• 2 tablespoons butter
• White mirepoix:
  • 8 ounces onions, diced
  • 4 ounces celery, diced
  • 4 ounces parsnips, diced
  • 4 ounces mushroom trimmings
• 4 quarts cold water
• 1 cup dry white wine
• Sachet d'epices:
  • 6-8 parsley stems, chopped
  • 1 bay leaf
  • 1/4 teaspoon cracked black peppercorns
  • 1 whole clove
  • The above ingredients are placed into a 4" square of cheesecloth and tied into a sack.

Melt the butter in the bottom of a large stockpot. Add the mirepoix, and place the bones on top. Cover the mixture with a piece of parchment paper cut to fit the pot. Sweat the mirepoix and bones over low heat for aobut 5 minutes, until the bones turn opaque and release some juices. Add the wine, bring to a simmer. Add the sachet, and water to cover.

Bring to a simmer, skim any scum that forms, and continue to simmer for 45 minutes. Strain through a china cap layered with cheesecloth. Cool the stock immediately in an ice-water bath, transfer to a container and refrigerate. Skim off any fat that rises to the top.

 

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Chuck Taggart   (e-mail chuck)