Fumet

Fumet, or fish stock, is a great way to use up your fish scraps and bones in order to enhance whatever it is you are making.

The main difference hear between fish stock and fumet is the cooking time, the fish type (flat, white fleshed fish) and the addition of wine.

Method

1 white fish carcass (500g)

4 medium sized carrots

2 medium sized brown onions

1/2 bunch of celery

2ltr water

200ml white wine

2 Bay leafs

10 pepper corns

Thyme, parsley and oregano

Oil

Method

Clean and roughly dice your carrots, onions, and celery. If your celery is a little dirty, give it a wash in a colander.

Place your diced vegetables with a dash of oil, enough to lubricate your ingredients, into a heavy based pot and lightly sauté until translucent.

Add your white wine, fish bones, and water.

Bring the pot up to a boil, add the bay leaves, herbs, and pepper corns, then turn down to a simmer and simmer for 25 minutes.

While the stock is simmering, use a ladle to gently skim the stock of impurities(oily, snotty looking stuff that comes to the surfuce).

When the timer is up, rest stock for half and hour, then strain into desired container.

#Pickle pro tip – Do not stir this stock once you add your liquids. It is a sign of perfection to acquire a clear stock. The more you stir up the solids in your stock, the more cloudy the end result will be. A clear, clean stock is, and should be treated with distinction.

References: To many to count from over 20 years grinding