Although the terms fish stock and fumet are used interchangeably, they are slightly different in composition and preparation. A fumet uses only the frames from flatfish such as flounder and sole, is cooked only briefly, in 20 minutes, and contains wine. If cooked longer than this, the flatfish bones loose flavor and become bitter.
Fish stock, on the other hand, is made from the frames and heads of non-oily, white fish such as bass, cod or snapper, and is simmered four to six hours. The long cooking time extracts the gelatin from the bones, resulting in a richer, more intensely flavored broth.
A fish fumet has a delicate, just cooked taste, and is used to braise or poach fish or to add flavor to dishes or sauces. Fish fumet can be made with red or white wine depending on how it will be used.
Thank you Carol Gillott of Paris Breakfasts for the photographs!
Ingredients
- 4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot
- 1/2 cup dry white wine
- About 2 quarts water
- 2 medium onions, very thinly sliced
- 4 stalks celery, very thinly sliced
- 2 medium carrots, very thinly sliced
- 2 dried bay leaves
- 1/4 cup roughly chopped fresh Italian parsley leaves and stems
- 6 to 8 sprigs fresh thyme
- 2 tablespoons black peppercorns
- sea salt
Instructions
- Cut the bones into 2 inch pieces and rinse free of blood.
- In a 7- to 8-quart stockpot, combine the fish bones, white wine, and just enough water to cover. Bring to a boil, skimming off any foam.
- Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir into the liquid. If the ingredients are not covered add a little more water. Allow the stock to simmer gently for 20 minutes.
- Remove the stock from the stove, stir it again, and set it aside to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. Once the stock has cooled completely, cover and store in the refrigerator. The stock will keep for up to 3 days in the fridge, or freeze for up to 2 months.
3.1
https://www.charlottepuckette.com/recipes/main-dish-seafoodfish/fish-fumet/
