Fish Stock Or Fumet (I)
0s prep 30m cook 30m ready
About 6 cups Shells from crab, shrimp, and lobster are delicious additions to fish stock.
Ingredients
- 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
- 1 small onion, thinly sliced
- 1 large leek, halved lengthwise, well cleaned, and sliced
- (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
- (4 ounces cremini mushrooms, sliced)
- (1 to 2 garlic cloves, smashed)
- (1 cup dry white wine)
- (4 thin slices lemon)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- Cold water to cover
Let's Cook
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Step 1.
Combine in a stockpot: 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish; 1 small onion, thinly sliced; 1 large leek, halved lengthwise, well cleaned, and sliced; (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped); (4 ounces cremini mushrooms, sliced); (1 to 2 garlic cloves, smashed); (1 cup dry white wine); (4 thin slices lemon); 4 sprigs parsley; 3 sprigs thyme; 1 bay leaf
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Step 2.
Add: Cold water to cover
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Step 3.
Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
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