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).
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.
- 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.
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)