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1
Preheat the broiler.
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2
Place the butter in a small bowl and stir in the garlic, shallots, parsley, lemon juice and salt.
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3
Cut the shrimp in half lengthwise, leaving them attached at the tail.
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4
Spread the shrimp open and arrange them in a shallow, oval casserole.
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5
Top the shrimp with generous dabs of the butter mixture and pour fumet or water into the dish.
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6
Broil the shrimp until they are cooked through, about 4 minutes.
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7
Arrange the shrimp in a line across 4 plates, so that the tail of each shrimp fits inside the shrimp in front of it.
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8
Whisk the liquid in the casserole dish and pour it over the shrimp.
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9
Serve immediately.
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10
Remove the gills and eyes from the fish or have your fish store do it.
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11
Cut the heads and bones across into 4-inch pieces.
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12
Put them in a shallow pan and cover with cold water.
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13
Let stand for 1 hour, changing the water twice.
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14
Drain.
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15
Heat the oil in a large pot over medium heat.
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16
Add the onion, fennel, leek, peppercorns, salt, parsley and bay leaf.
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17
Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes.
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18
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.
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19
Add the wine and water and bring to a boil.
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20
Boil for 10 minutes, skimming off the foam as it rises to the top.
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21
Remove from the heat and let rest for 10 minutes.
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22
Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible.
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23
If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups.
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24
Store, tightly covered, in the refrigerator for up to 3 days or in the freezer for up to 2 months.
