Fish Stock / Fumet

Yeild: 4 lit

Ingredients:

• 28.35 gm butter

Mirepoix:

• 120 gm onion, chopped fine
• 60 gm celery, chopped fine
• 60  gm carrot, chopped fine (optional)
• 60  gm mushrooms trimmings (optional)

• 2 kg fish bones, from lean fish
• 250  ml white wine (dry)
• 4 lit  cold water

Satchet:

• 1/2 a bay leaf
• 1..3 gm black peppercorn
• 6 no parsley stems
• 1 no whole cloves

Procedure:

1. Butter the bottom of a heavy stock pot or sauce pot ... Place the mirepoix in the bottom of the pot and bones over the top of it ... Cover the bones loosely with a round of brown paper or parchment ...
2. Set the pot over low heat ... cook slowly for about 5 minutes ... til the bones are opaque and begin to exude some juices ...
3. Add the wine ... bring to a simmer ... add water to cover add sachet ...
4. Bring to a simmer again .. skim... let simmer for 30 to 45 minutes ...
5. Strain  with layers of cheesecloth.
6. Cool stock in a cold-water bath ... refrigerate.

NOTE

• Fish stock may be made as for white stock.
• The method yields a more flavorful stock, from sweating of mirepoix and bones in the butter and the addition of wine.
• Parsley stems may be increased by one-fourth.