Fumet For Le Bernardin Fish Soup Recipes

LE BERNARDIN FISH SOUP

Steps:

• In a large, wide stockpot set over medium heat, add olive oil. Add smashed garlic, onion, celery, carrot, fennel, bay leaf, star anise, fennel seeds, saffron threads, orange peel, parsley sprigs, tomato paste, diced tomatoes, and 1/2 teaspoon salt. Cook, stirring often, until the vegetables are soft and begin to caramelize, about 15 minutes.
• Add wine, and stir with a wooden spoon, scraping up any bits from the bottom of the pot. Reduce heat to low, and simmer until almost all the wine evaporates, about 1 1/2 minutes. Add fish fumet, and simmer for about 20 minutes.
• Add fish; simmer for 20 minutes more, pressing on the fish often with the back of a wooden spoon to break up the flesh. Continue to simmer until fish is in very small pieces, about 20 minutes more.
• Transfer the soup to a food mill fitted with a fine disk placed over a large bowl, and pass the soup through. Return the soup to the cleaned stockpot.
• Over high heat, bring the soup to a boil, whisking frequently to prevent the bottom from scalding. Season with cayenne pepper, salt, and white pepper to taste.
• Toast baguette slices, and rub each one with the garlic clove. Distribute the soup evenly among six bowls. Place a baguette slice in each bowl of soup; the bread should float directly in the soup. Sprinkle the baguette and soup generously with cheese, and serve.

FUMET FOR LE BERNARDIN FISH SOUP

Steps:

• If you are preparing the fish yourself, remove the gills and the eyes. Cut the heads and bones across into 4-inch pieces. In a shallow pan filled with cold water, add the heads and bones. Cover, and let stand for 1 hour, changing the water twice.
• In a large stockpot set over medium heat, add corn oil, onions, fennel, leeks, peppercorns, salt, parsley, and bay leaves. Reduce the heat to medium low, and cook until the vegetables are soft but not browned, about 4 minutes.
• Transfer heads and bones from water to the stockpot; discard water. Stir periodically until bones and flesh around bones turn from translucent to white, about 12 minutes.
• Add the wine and 6 cups of water; bring to a boil over high heat. Boil fumet 10 minutes, skimming off the foam as it rises to the top. Remove from heat; let rest for 10 minutes.
• Strain the fumet through a fine-mesh sieve or chinois, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 6 cups of fumet, place the liquid in a clean saucepan over high heat, and boil until it reduces to 6 cups. Store, tightly covered, in the refrigerator up to 3 days, or in the freezer up to 2 months.

FISH STOCK (FUMET DE POISSON)

Steps:

• Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
• Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
• Bring to a boil and let simmer 20 minutes.
• Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.

FISH FUMET

Steps:

• Soak fish bones in a bowl of lightly salted cold water for 1 hour, changing water twice as you soak. Drain bones and pat dry.
• Preheat oven to 400 degrees. Transfer bones to a rimmed baking sheet and roast for 2 minutes. Carefully remove bones from pan and wipe away any blood.
• Transfer bones to a stockpot and add 2 cups water; bring to a boil over high heat. Add shallots and wine; reduce heat to low and let simmer for 10 minutes. Remove from heat and let stand for 1 minute.
• Strain liquid through a fine mesh sieve; discard solids. Let cool completely. Keep refrigerated up to 2 days or frozen up to 2 months.

FISH FUMET FOR CLASSIC FISH CHOWDER

Steps:

• Heat a 12-quart stockpot over low heat. Add oil, shallot, leeks, fennel, and celery, and cook, stirring frequently, until softened, about 30 minutes. (Do not let vegetables brown.)
• Add fish heads, tails, and bones, and cook until just starting to release their juices, 10 to 15 minutes. Add peppercorns, bay leaf, coriander, and water to cover bones by 1 inch. Raise heat to high, and simmer, then immediately reduce heat to medium-low. Simmer gently for 30 minutes, skimming any foam that rises to the surface; discard foam. (A hard boil will break the fish apart and make your fumet cloudy and bitter.)
• Turn off heat, and add tarragon, parsley, chervil, and chives. Cover, and let steep for 20 minutes.
• Strain fumet through a fine sieve lined with cheesecloth set over a large container. Cover, and refrigerate for up to 1 day (or freeze for up to 3 months; thaw before using).

FISH STOCK (FUMET DE POISSON)

Steps:

• Combine all the ingredients in a kettle or large saucepan.
• Bring to the boil and simmer 20 minutes. Strain and discard the solids.