QUICK AND EASY FISH STOCK (FUMET) RECIPE
As with most classic preparations, fish stock comes with lots of rules. We put them to the test to see which matter and which don't. This recipe is the result, and it couldn't be easier.
Provided by Daniel Gritzer
Categories Soup
Time 2h
Number Of Ingredients 14
Steps:
- Bring liquid to a bare simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
- Strain fish stock through a fine-mesh strainer, then chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.
Nutrition Facts : Calories 83 kcal, Carbohydrate 6 g, Cholesterol 7 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, Sodium 54 mg, Sugar 2 g, Fat 4 g, ServingSize Makes about 1 quart, UnsaturatedFat 0 g
AROMATIC FISH STOCK
Steps:
- Put the bones in a small saucepan and add just enough cold water to cover. Place the pan over medium heat and bring to a simmer. Lower the heat and simmer, skimming off any foam that forms on top, 10 minutes. Place the remaining ingredients in a bowl. Strain the stock through a fine-mesh sieve into the bowl. Discard the bones. Steep the stock with the vegetables 1 minute. Strain again. Discard the vegetables. Keeps, covered in the refrigerator, up to 2 days.
TUNISIAN AROMATIC FISH SOUP WITH POTATOES
Categories Soup/Stew Fish Herb Potato Tomato Quick & Easy Lunch Healthy Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Combine first 9 ingredients in large pot. Add 1/3 cup cilantro and bring to boil. Reduce heat, cover and simmer 20 minutes. Uncover and simmer 10 minutes. Add fish and olive oil and simmer until fish is cooked, about 10 minutes. Using back of spoon, break up fish into smaller pieces. Season soup to taste with salt and pepper. Ladle soup into bowls. Sprinkle with 1 tablespoon chopped cilantro and serve.
FISH FUMET
Fumet is a white stock made from fish bones and aromatic vegetables, which are first "sweated" (cooked until soft but not taking on any color), then simmered in water. That initial step is a crucial building block, eliciting a touch of sweetness from the leek and developing the flavors for the next step, though it will produce a stock with less clarity than when the aromatics are simply brought to a boil with the rest. (To achieve that result, follow recipe for Basic Chicken Stock on page 41, bringing the fish bones and heads to a boil, then adding vegetables, bay leaf, and peppercorns and simmering 30 minutes before straining.) With its concentrated flavor, fumet is ideal for making fish soups and stews, or for steaming shellfish, such as the Clams in Herbed Broth on page 219\. Like other stocks, fumet can be altered for different effects. Increase the ratio of bones to water and you will have a stock with more pronounced fish flavor. For a Mediterranean-style stock, chopped garlic and fennel (and its fronds) can be sweated with the other aromatics, then crushed tomatoes, crumbled saffron, and a few parsley stems added and simmered in the pot along with everything else.
Yield Makes about 2 quarts
Number Of Ingredients 7
Steps:
- Sweat the bones and vegetables Heat the oil in a medium stockpot over medium heat until hot but not smoking. Add fish parts, celery, and leek. Cover and cook, stirring once or twice, until vegetables are soft and translucent and flesh on the bones has turned opaque but not brown, about 3 minutes.
- Make stock Add wine and reduce by half, 3 to 5 minutes, then add enough water to cover by 1/2 inch (about 2 quarts) along with the bay leaf and peppercorns. Bring to just under a boil over medium-high heat, skimming foam with a ladle as it rises to the surface, then reduce heat and gently simmer (bubbles should just gently break the surface) for 35 minutes, skimming frequently.
- Strain stock Pass mixture through a fine sieve into a heatproof bowl or another pot (do not press on solids), discarding solids. Skim off fat. If not using immediately, let cool completely (in an ice-water bath, if desired) before transferring to airtight containers. Fish fumet can be refrigerated in airtight containers for up to 2 days or frozen for up to 3 months; thaw completely in the refrigerator before using.
- Ask your fishmonger to save the bones and heads from the fish in advance; firm-fleshed white fish, such as snapper, bass, and halibut, work best. Avoid oily fish (such as mackerel and tuna).
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