Fish Fumet

Recipe Ingredients

2 lbs	908g / 32oz	Heads and bones from black bass,
		Red snapper, or halibut
2 tablespoons	30ml	Corn oil
1 tablespoon	15ml	Onion - peeled, and (medium)
		Very thinly sliced
1/4		Fennel bulb - very thinly sliced (small)
1		Leek - very thinly sliced
15		White peppercorns
1/4 teaspoon	1.3ml	Fine sea salt
1 section		Fresh Italian parsley
1		Bay leaf
1 cup	237ml	Dry white wine
3 cups	711ml	Water

Recipe Instructions

Remove the gills and eyes from the fish, or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain.

Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes. Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes. Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes.

Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

This recipe yields 3 cups.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9358) - from the TV FOOD - NETWORK

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