Fish Stock Fumet De Poisson Recipes

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FISH STOCK WITH RED WINE (FUMET DE POISSON AU VIN ROUGE)

Provided by Craig Claiborne

Categories     project, soups and stews

Time 52m

Yield About 1 3/4 cups

Number Of Ingredients 11



Fish Stock with Red Wine (Fumet de Poisson Au Vin Rouge) image

Steps:

  • Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
  • Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.

Nutrition Facts : @context http, Calories 32, UnsaturatedFat 1 gram, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 154 milligrams, Sugar 0 grams, TransFat 0 grams

2 tablespoons corn, peanut or vegetable oil
1/2 pound fish bones including head but with gills removed
3/4 cup coarsely chopped onion
3/4 cup coarsely chopped carrots
Salt to taste if desired
Freshly ground pepper to taste
4 cups dry red wine
4 cups water
1 bay leaf
6 sprigs fresh parsley
1 sprig fresh thyme or 1/2 teaspoon dried

FISH STOCK (FUMET DE POISSON)

Provided by Craig Claiborne

Time 30m

Yield 2 1/4 cups

Number Of Ingredients 11



Fish stock (Fumet de Poisson) image

Steps:

  • Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
  • Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
  • Bring to a boil and let simmer 20 minutes.
  • Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams

5 tablespoons butter
1/4 cup finely diced carrots
5 tablespoons finely chopped white part of leeks
1/2 cup thinly sliced onion
6 sprigs parsley
1/2 bay leaf
1/2 teaspoon thyme
3 small cloves garlic, unpeeled but cut in half
1 1/2 pounds fish bones including tail and head but with gills removed,
1/2 cup brut champagne
2 1/2 cups water

FISH STOCK (FUMET DE POISSON)

Provided by Craig Claiborne

Categories     dinner, soups and stews

Time 25m

Yield About 7 1/2 cups

Number Of Ingredients 11



Fish stock (Fumet de Poisson) image

Steps:

  • Combine all the ingredients in a kettle or large saucepan.
  • Bring to the boil and simmer 20 minutes. Strain and discard the solids.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 0 grams

3 pounds meaty fish bones, preferably with head and tail on but gills removed
6 cups water
1 cup dry white wine
1 cup coarsely chopped onion
4 sprigs parsley
1 cup coarsely chopped celery
1 bay leaf
1/2 teaspoon dried thyme
6 peppercorns
Salt to taste
1/2 cup chopped green part of leeks, optional

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