Fish Fumet

1. 1

   Sweat the bones and vegetables Heat the oil in a medium stockpot over medium heat until hot but not smoking.

2. 2

   Add fish parts, celery, and leek.

3. 3

   Cover and cook, stirring once or twice, until vegetables are soft and translucent and flesh on the bones has turned opaque but not brown, about 3 minutes.

4. 4

   Make stock Add wine and reduce by half, 3 to 5 minutes, then add enough water to cover by 1/2 inch (about 2 quarts) along with the bay leaf and peppercorns.

5. 5

   Bring to just under a boil over medium-high heat, skimming foam with a ladle as it rises to the surface, then reduce heat and gently simmer (bubbles should just gently break the surface) for 35 minutes, skimming frequently.

6. 6

   Strain stock Pass mixture through a fine sieve into a heatproof bowl or another pot (do not press on solids), discarding solids.

7. 7

   Skim off fat.

8. 8

   If not using immediately, let cool completely (in an ice-water bath, if desired) before transferring to airtight containers.

9. 9

   Fish fumet can be refrigerated in airtight containers for up to 2 days or frozen for up to 3 months; thaw completely in the refrigerator before using.

10. 10

    Ask your fishmonger to save the bones and heads from the fish in advance; firm-fleshed white fish, such as snapper, bass, and halibut, work best.

11. 11

    Avoid oily fish (such as mackerel and tuna).

* Per serving · 4 servings · Values may vary.