Распечатать
E-mail
 |
Ингредиенты
- 8 cups cold water
- 1 cup white wine
- 2 pounds fish bones
- 2 teaspoons vegetable oil
- 1 leek, white/light green part only, thinly sliced
- 2 each stalks celery, ½” dice
- 1 medium yellow onion, ½” dice
- 1 clove garlic, sliced
- 1 bay leaf
- ½ teaspoon white peppercorns
- 1 ounce fresh flat leaf parsley
View Full Recipe at Former Chef
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3220g | |
| Calories 1601 | |
| Calories from Fat 481 | 30% |
| Total Fat 53.63g | 67% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.23g | |
| Cholesterol 744mg | 248% |
| Sodium 3736mg | 156% |
| Potassium 3464mg | 99% |
| Total Carbs 27.45g | 7% |
| Dietary Fiber 4.7g | 16% |
| Sugars 7.85g | 5% |
| Protein 212.6g | 340% |
%20and%20Seafood%20Stock%3C/p%3E%3Cp%3EThis%20post%20is%20the%20last%20in%20a%20series%20on%20home%20made%20stocks.%20Make%20sure%20you%20check%20out%20the%20posts%20on%20chicken%20stock,%20veal%20stock%20and%20vegetable%20stock%20for%20more%20on%20the%20basics%20of%20making%20stock.%3C/p%3E%3Cp%3EFish%20fumet%20(pronounced%20foo-may)%20is%20a%20fish%20stock%20made%20from%20fish%20bones%20(and%20sometimes%20the%20head)%20of%20white%20fish%20such%20as%20halibut,%20bream,%20or%20bass.%20Avoid%20adding%20any%20skin%20or%20bloodline%20as%20this%20can%20make%20the%20stock%20cloudy.%20Fish%20fumet%20can%20be%20used%20as%20the%20base%20for%20some%20delicate%20sauces%20for%20poached%20fish,%20or%20in%20seafood%20soups%20like%20bouillabaisse,%20cioppino%20or%20when%20made%20with%20seafood,%20for%20lobster%20or%20crab%20bisque.%3C/p%3E%3Cp%3EIn%20this%20stock%20the%20vegetables%20are%20finely%20chopped%20because%20you%20want%20maximum%20flavor%20in%20minimum%20time.%20Rapid%20boiling%20can%20make%20the%20stock%20cloudy%20and%20simmering%20for%20longer%20than%2020-30%20min%20can%20yield%20a%20bitter%20flavor.%3C/p%3E%3Cp%3ETo%20make%20a%20seafood%20stock,%20replace%20the%20fish%20bones%20with%20shrimp,%20crab%20or%20lobster%20shells.%20See%20the%20bottom%20of%20the%20recipe%20below%20for%20instructions.%3C/p%3E%3Cp%3EHow%20to%20make%20Fish%20Fumet%20(fish%20stock)%20and%20Seafood%20stock%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3ERinse%20the%20fish%20bones%20to%20remove%20any%20excess%20skin%20or%20scales%20which%20might%20be%20sticking%20to%20them.%3C/p%3E%3Cp%3EHeat%20a%20large%20stock%20pot%20over%20medium%20heat%20and%20add%20the%20oil.%20Add%20the%20vegetables%20and%20stir.%20Cook%20them%20for%20about%20a%20minute%20but%20do%20not%20allow%20them%20to%20color.%20Add%20the%20fish%20bones%20and%20cover%20the%20pot,%20allowing%20the%20bones%20to%20cook%20until%20they%20start%20to%20become%20opaque%20(about%205%20minutes).%3C/p%3E%3Cp%3EAdd%20the%20wine%20and%20reduce%20by%20half.%20Add%20the%20cold%20water,%20bay%20leaf,%20peppercorns%20and%20parsley.%20Bring%20to%20a%20simmer%20and%20cook%20for%20about%2020%20minutes.%3C/p%3E%3Cp%3ECool%20and%20strain%20through%20cheesecloth.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3ESeafood%20stock%20option:%20replace%20the%20fish%20bones%20with%20shrimp,%20crab%20or%20lobster%20shells.%3C/p%3E%3Cp%3EGet%20the%20pot%20very%20hot%20and%20add%20the%20oil.%3C/p%3E%3Cp%3EAdd%20the%20shells%20and%20cook%20in%20the%20hot%20oil%20until%20they%20become%20pink.%3C/p%3E%3Cp%3EAdd%20the%20vegetables%20and%20cook%20until%20they%20begin%20to%20soften%20(about%203%20minutes).%3C/p%3E%3Cp%3EAdd%201%20tablespoon%20of%20tomato%20paste%20and%20cook%20it%20with%20the%20shells%20for%2030%20seconds.%3C/p%3E%3Cp%3EAdd%20the%20wine%20and%20stir.%20Add%20the%20water%20and%20herbs.%20Simmer%20and%20strain.%3C/p%3E%3Cp%3E3.1%3C/p%3E%3Cp%3E%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E%3Cp%3ERelated%3C/p%3E%3Cp%3EBasics,%3C/p%3E%3Cp%3EFish,%3C/p%3E%3Cp%3ESeafood,%3C/p%3E%3Cp%3EStock%3C/p%3E){kind=link}