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Fumet de Poisson au Vin Blanc Recipe

Name: Fumet de Poisson au Vin Blanc [White-wine Fish Stock]
Ingredients: A 6- to 8-quart enameled or stainless steel saucepan or kettle; 2 pounds lean (fresh fish, fish heads, and/or bones and trimmings (halibut, whiting, or flounder are recommended, or use frozen fish of good quality. Fresh or cooked shellfish leftovers may be included.), about 2 quarts); 1 thinly sliced onion; 6 to 8 parsley stems—not the leaves (which will darken the stock); 1 tsp lemon juice; tsp ¼salt; 1 cup dry white wine or ⅔dry white vermouth; Cold water to cover ingredients; cup Optional: ¼fresh mushroom stems

2 years ago

June 18, 2023

Julia Child Fanclub

Fumet de Poisson au Vin Blanc [White-wine Fish Stock]

The following proportions are for the production of a fine, well-flavored fish stock to be used as the basis of a fish velouté sauce. A smaller quantity of fish would produce a lighter stock suitable for fish-poaching, or fish soups.

Servings

MetricUS Imperial

Ingredients

A 6- to 8-quart enameled or stainless steel saucepan or kettle
2 pounds lean fresh fish, fish heads, and/or bones and trimmings (halibut, whiting, or flounder are recommended, or use frozen fish of good quality. Fresh or cooked shellfish leftovers may be included.), about 2 quarts
1 thinly sliced onion
6 to 8 parsley stems—not the leaves which will darken the stock
1 tsp Lemon juice
tsp ¼salt
1 cup dry white wine or ⅔dry white vermouth
Cold water to cover ingredients
cup Optional: ¼fresh mushroom stems

Servings

MetricUS Imperial

Ingredients

A 6- to 8-quart enameled or stainless steel saucepan or kettle
2 pounds lean fresh fish, fish heads, and/or bones and trimmings (halibut, whiting, or flounder are recommended, or use frozen fish of good quality. Fresh or cooked shellfish leftovers may be included.), about 2 quarts
1 thinly sliced onion
6 to 8 parsley stems—not the leaves which will darken the stock
1 tsp Lemon juice
tsp ¼salt
1 cup dry white wine or ⅔dry white vermouth
Cold water to cover ingredients
cup Optional: ¼fresh mushroom stems

Instructions

Place all the ingredients in the saucepan or kettle. Bring to the simmer, skim, then simmer uncovered for 30 minutes. Strain through a fine sieve, and correct seasoning. Fish stock may be refrigerated or frozen. If refrigerated, boil it up every 2 days to keep it from spoiling.

Related Topics:Appetizer fish white Wine

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