In addition to fish stock there is also something called a fish fumet (foomay), fish fumet is similar to stock but with a few additions that are described below.
The first thing to keep in mind when making a fish stock or fumet is to only use bones from lean fish, if you use fatty fish the flavor will become to strong and overpowering.
Fish Stock
Next, when your preparing your mirepoix cut the pieces small, around 1/2 inch, this way all the flavor can still be extracted even with the fish stock's short cooking time.
10 lbs fish bones
1 lb mirepoix
1 1/2 gallons cold water
8 oz. mushrooms
2 fl. oz. clarified butter
Sachet:
2 bay leaves
1/2 tsp. dried thyme
1/4 tsp. crushed peppercorns
4 sprigs fresh parsley
- Sweat the mirepoix and mushrooms in the clarified butter until tender, usually about 1-2 minutes.
- Add everything except the sachet to the pot.
- Bring the water to a simmer.
- Skim the stuff that floats to the top.
- Add the sachet of seasonings.
- Simmer for 30-45 minutes only, skimming regularly.
- Strain, cool quickly and refrigerate or freeze (remember the steps from the section on the 'Basics of Making a Stock'.
Fish Fumet
Fish fumet is similar to fish stock with few notable differences; fish fumet is stronger is flavor and contains the addition of lemon juice and/or white wine and the mirepoix is often left out. In addition, you can make fish fumet from your already prepared fish stock for an even more potent flavor.
10 lbs fish bones
1 lb small diced onions
1 1/2 gallons cold water or fish stock
2 oz. mushrooms
2 oz. butter
1 1/2 pints dry white wine
2 fl. oz. lemon juice
1 sprig fresh thyme
10 lemon slices
12 parsley stems
- Melt the butter in your pot.
- Sweat the onion, parsley and fish bones over low heat.
- Add the lemon juice and wine.
- Add the cold water or stock, muchrooms, thyme and lemon slices.
- Bring to a boil and reduce to a simmer, let simmer for about 30 minutes only, skimming regularly.
- Strain, cool quickly and refrigerate or freeze (remember the steps from the section on the 'Basics of Making a Stock'.
