Time: 20 minutes to prep and 45 minutes on the stove
It is called fumet, which means aroma, and its aroma is very lovely, as if a school of fish were being borne off to heaven on raft of aromatics in a cloud of white wine. Fish stock has near magical properties, too. Subtly, elegantly, the way layers of sheer, beautiful undergarments change the gestalt of a basic wardrobe, you cannot see the fish stock in a dish, yet you know it is there. Shrimp and grits, made with fish stock, achieves fresh depth and bearing. As does shrimp bisque. Or chowder. Or a modest little butter sauce. We're just saying.
So no matter how much we all hate messing with fish bones (and we do), or wonder whether someone will clean them for us (and we do), we're equally mindful of the fact that fish stock is a really nice elixir to have on hand.
It's quick, too.
Equipment Mise en Place
For this recipe you will need a 5- to 6-quart Dutch oven, a chinois and a medium saucepan.
Ingredients
3 tablespoons (1 ½ ounces) unsalted butter
1 large leek, well washed and chopped
1 yellow onion, finely diced
1 carrot, finely diced
1 celery rib, diced fine
2 garlic cloves, peeled and halved
2 pounds fish frames (and heads, if possible) from white fish, cleaned and chopped into 4 or 5 inch lengths
2 cups decent dry white wine
5 cups spring or filtered water
6 sprigs fresh thyme or 2 teaspoons dried thyme
Handful of flat-leaf parsley
1 Turkish bay leaf
2 teaspoons black peppercorns
Directions
1. Melt the butter in a heavy-bottomed 5- to 6-quart stockpot over medium-low heat until it foams. Add the leek, onion, carrot, celery and garlic. Cover and sweat the vegetables until they soften, 5 minutes. Add the fish bones, cover and sweat them until they turn opaque, 5 minutes more. Stir in the white wine. Cover and continue to cook gently until the bones begin to break down, about 10 minutes. Add the water, the thyme, parsley, bay leaf and peppercorns, bring to a simmer and simmer gently for
30 minutes. Strain the stock through a chinois into a second smaller saucepan. You should have about 5 cups. Reduce the stock over medium-high heat until a quart remains. Discard the fish bones and vegetables. Refrigerate the stock immediately. When it is thoroughly chilled, use a spoon to remove and discard the fat from the surface. Use the stock within 48 hours or freeze it for up to 2 months.
Makes 4 to 5 cups
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