Fish Fumet

Directions

1. 1
   Remove the gills and eyes from the fish, or have your fish store do it.
2. 2
   Cut the heads and bones across into 4-inch pieces.
3. 3
   Put them in a shallow pan and cover with cold water.
4. 4
   Let stand for 1 hour, changing the water twice.
5. 5
   Drain.
6. 6
   Heat the oil in a large pot over medium heat.
7. 7
   Add the onion, fennel, leek, peppercorns, salt, parsley, and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes.
8. 8
   Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes.
9. 9
   Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top.
10. 10
    Remove from the heat and let rest for 10 minutes.5.Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.
11. 11
    var article
12. 12
    Type_27_data = {};
13. 13
    article
14. 14
    Type_27_data.init_step_by_step_images = 0;