Fish Fumet

Name: Fish Fumet
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 3
Cuisine: Global
Ingredients: 1 leave bay; 3 servings corn oil; 3 servings fennel; 3 servings leek; 3 servings onion; 3 servings parsley; 3 servings red snapper; 3 servings sea salt; 3 servings water; 3 servings white pepper; 3 servings white wine

You can never have too many main course recipes, so give Fish Fumet a try. This recipe makes 3 servings with 356 calories, 36g of protein, and 6g of fat each. This recipe covers 27% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. Head to the store and pick up parsley, leek, fennel, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

Remove the gills and eyes from the fish, or have your fish store do it.

Ingredients you will need

Fish

Cut the heads and bones across into 4-inch pieces.

Put them in a shallow pan and cover with cold water.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Let stand for 1 hour, changing the water twice.

Ingredients you will need

Water

Drain.

Heat the oil in a large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the onion, fennel, leek, peppercorns, salt, parsley, and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes.

Ingredients you will need

Peppercorns

Vegetable

Bay Leaves

Parsley

Fennel

Onion

Leek

Salt

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.

Ingredients you will need

Fish

Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top.

Ingredients you will need

Water

Wine

Remove from the heat and let rest for 10 minutes.5.Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Ingredients you will need

Extract

Equipment you will use

Sauce Pan

Sieve

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Equipment

Ingredients

Servings:

red snapper 3servings

sea salt 3servings

water 3servings

white pepper 3servings

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Chehalem 3 Vineyard Pinot Gris. It has 4.4 out of 5 stars and a bottle costs about 26 dollars.