Cookbook:Fish Stock (Fumet de poisson)

| French cuisine

Fumet de poisson is a fish stock.

Ingredients

 * 3 lb fish trimmings
 * 2 quarts water
 * 1 cup coarsely-chopped onions
 * ¾ cup celery with leaves, coarsely chopped
 * ⅓ cup leeks or green onions including green part, sliced and thoroughly washed
 * 1 bay leaf
 * 2 sprigs fresh thyme, OR ½ tsp dried
 * 1 tsp salt
 * 3 whole black peppercorns
 * 1 cup dry white wine

Procedure

 * 1) Wash the fish trimmings. Drain and mash with the back of a large spoon.
 * 2) Place the fish in a stockpot and add the water.
 * 3) Bring to a simmer and simmer for 5 minutes, skimming off any scum.
 * 4) Add the vegetables and seasonings.
 * 5) Partially cover and simmer for 30 minutes, skimming the surface every 10 minutes.
 * 6) Remove from the heat and remove the fish and vegetables with a spider or slotted spoon.
 * 7) Strain through a sieve lined with a double layer of dampened cheesecloth.
 * 8) Cool to room temperature. Refrigerate for 2–3 days, or freeze for longer.