Fish Stock (Fumet)
Category:
Stocks |
Equipment:
Stockpot, ladle |
No. Servings:
20 |
Serving Size:
8 fl. oz. (240 mL) |
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Yield:
5 qt. (4.8 L) |
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| 2 oz. | butter |
| 8 oz. | onion, thinly sliced |
| 4 oz. | celery, thinly sliced |
| 4 oz. | white part of leek, thinly sliced |
| 10 lb. | * fish bones and heads from non-oily fish |
| 5 qt. | cold water (or enough to cover bones) |
| 8 fl. oz. | dry white wine |
| 1 ea. | sachet: |
| 20 ea. | black peppercorn |
| 2 tsp. | dried thyme leaf |
| 1 ea. | dried bay leaf |
| 6 ea. | parsley stems |
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1 | Heat butter in a small stockpot over medium heat. | 2 | When the butter begins to foam, add mirepoix (onions, celery, and leek). Sweat mirepoix until softened but not browned. | 3 | Place bones in the stockpot. Cover bones with water and wine. | 4 | Over medium heat, bring water to a simmer. | 5 | Skim stock using a ladle to remove all scum and grease. | 6 | Tie peppercorns, thyme leaf, parsley stems, and bay leaf into a sachet. | 7 | Add sachet to the stock. | 8 | Continue simmering for 40 minutes. If the water level reduces below the bones, add additional cold water to cover. Skim the stock periodically. | 9 | **Strain the stock and cool below 70°F (21°C) in two hours or less, and below 41°F (5°C) in less than a total of six hours. |
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| Nutrition Information | | Calories | 38 | | Fat (g) | 2 | | Protein (g) | 5 | | Carbohydrate (g) | 0 | | Cholesterol (mg) | 2 | | Sodium (mg) | 351 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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