Fish Stock (Fumet de poisson)
This French fish stock is a quick, clean-tasting base for seafood soups, sauces and poached dishes. It simmers for only about 35 minutes, since fish bones give up their flavor fast and turn bitter if cooked too long. A cup of dry white wine adds gentle acidity, while onion, celery and leek keep the taste sweet and rounded. Straining through damp cheesecloth leaves a clear, delicate liquid that freezes well.
Instructions
Rinse the fish trimmings under cold water and drain them well. Mash them with the back of a large spoon so they release more flavor into the liquid.
Put the mashed fish in a stockpot and pour in the water. Bring it to a simmer and cook for 5 minutes, skimming off any scum that rises to the surface.
Add the onions, celery, leeks or green onions, bay leaf, thyme, salt, peppercorns and white wine. Partially cover the pot and keep it at a simmer for 30 minutes, skimming the surface every 10 minutes.
Take the pot off the heat. Lift out the fish and vegetables with a spider or slotted spoon and discard them.
Line a sieve with a double layer of dampened cheesecloth and strain the stock through it. The liquid should look clear and lightly golden.
Let the stock cool to room temperature. Refrigerate it for 2 to 3 days, or freeze it if you want to keep it longer.
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