FISH STOCK OR FUMET
About 6 cups
Shells from crab, shrimp, and lobster are delicious additions to fish stock.
I. Combine in a stockpot:
- 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
- 1 small onion, thinly sliced
- 1 large leek, halved lengthwise, well cleaned, and sliced
- (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
- (4 ounces cremini mushrooms, sliced)
- (1 to 2 garlic cloves, smashed)
- (1 cup dry white wine)
- (4 thin slices lemon)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
Add:
- Cold water to cover
Bring to a boil, reduce the heat, and simmer gently, uncovered, for 30 minutes. Strain and cool uncovered, then refrigerate covered. Use within 4 days or freeze for up to 6 months.
II. Assemble the ingredients for version I. Add 2 tablespoons butter or olive oil to a stockpot over medium heat. Add the sliced onion, leek, fennel, and garlic to the pot and cook, stirring, until the onion has softened, about 5 minutes. Add the fish bones and white wine and cook for another 3 minutes, or until fragrant and the wine has cooked off a bit. Add the herbs and cold water to cover. Simmer, strain, and store as directed.