In French, concentrated fish stock is called “fumet,” and it adds more flavor to any seafood dish that calls for fish stock.
Ingredients
- 2 pounds of fish bones (I was able to get halibut bones from my fish market)
- 2 tablespoons olive oil
- 1 cup diced fennel
- 2 large celery ribs, diced
- 1 large carrot, diced
- 2 garlic cloves, crushed
- 1 cup dry white wine
- 4 cups water or enough to cover the fish
- 1 bouquet garni with a few sprigs each: fresh parsley, tarragon, and marjoram*
- 2 fresh bay leaves
- 6 peppercorns, white or black
Preparation
Wash and clean the bones under cold running water and set aside.
Heat the oil in a large saucepan over medium-high heat. Add the fennel, celery, carrot, and garlic, stirring frequently, until the vegetables have softened, about 10 to 12 minutes.
Add in the fish bones, wine, and water (enough to cover the fish bones), bouquet garni and peppercorns.
Bring the liquid to a simmer and lower the heat. (If the liquid boils, the stock will become cloudy.)
Use a large spoon to skim off the white foam that comes to the surface.
Cook for 25 to 30 minutes.
Strain the stock through a colander lined with cheesecloth into a bowl. Discard the bones.
The stock is ready for use. It also freezes well.
*A bouquet garni is made with fresh herbs, including 4 to 5 fresh sprigs of parsley, thyme, and marjoram, tied together with kitchen twine. Leave enough twine to pull it from the pan.
