Classic Fish Fumet

Recipe Ingredients

1 tablespoon	15ml	Unsalted butter
1 cup	62g / 2.2oz	Sliced onion
3		Parsley stems
2 1/2 lbs	1135g / 40oz	Fish bones (no heads) - well rinsed under
		Cold water
		= (such as halibut bones)
3/4 cup	177ml	Dry white wine
1 tablespoon	15ml	Lemon juice
2		Cold water
1/4 cup	59ml	Mushroom trimmings
1 tablespoon	15ml	Roughly-chopped garlic
1/2 teaspoon	2.5ml	Fresh thyme leaves
3		Thin slices lemon
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Set a 1-gallon stockpot over a medium-heat and add the butter to the pan. When the butter has melted, add the onion, parsley and fish bones to the pot. Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes.

Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour.

Strain and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.

This recipe yields about 2 quarts.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2D23) - from the TV FOOD NETWORK

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