Ingredients with Measurements:
- 2 lbs of fish bones (such as salmon or cod)
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon of black peppercorns
- 1 lemon, sliced
- 8 cups of water
Special Equipment Needed:
- Large pot
- Fine mesh strainer
Step-by-Step Instructions:
1. Rinse the fish bones under cold water to remove any impurities.
2. In a large pot, add the fish bones, onion, carrot, celery, garlic, bay leaves, black peppercorns, and lemon slices.
3. Pour in 8 cups of water and bring the mixture to a boil.
4. Reduce the heat to low and let the mixture simmer for 30 minutes.
5. Remove the pot from the heat and let it cool for a few minutes.
6. Strain the mixture through a fine mesh strainer, pressing down on the solids to extract as much liquid as possible.
7. Discard the solids and return the liquid to the pot.
8. Bring the liquid to a boil and let it simmer for an additional 10 minutes.
9. Remove from heat and let it cool.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
Makes approximately 6 cups
Nutritional information:
Calories: 20
Fat: 0g
Carbohydrates: 4g
Protein: 1g
Sodium: 20mg
Substitutions for ingredients:
- Fish bones can be substituted with shrimp shells or crab shells.
- Lemon slices can be substituted with lime slices.
Variations:
- Add fresh herbs such as thyme or parsley for added flavor.
- Use white wine instead of water for a different flavor profile.
Tips and Tricks:
- Use a spoon to skim off any foam that forms on the surface of the fumet while cooking.
- Store the fumet in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Storage Instructions:
Store the fumet in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Reheating Instructions:
Reheat the fumet on low heat until heated through.
Presentation Ideas:
Serve the fumet in a bowl with a lemon wedge on the side.
Garnishes:
Garnish with fresh herbs such as thyme or parsley.
Pairings:
Pair with a light salad or crusty bread.
Suggested Side Dishes:
Serve with a side of roasted vegetables or a light salad.
Troubleshooting Advice:
- If the fumet is too salty, dilute it with water.
- If the fumet is too bland, add more salt or seasoning to taste.
Food Safety Advice:
- Make sure to discard any fumet that has been left out at room temperature for more than 2 hours.
- Always wash your hands and utensils thoroughly before and after handling raw fish.
Food History:
Fish fumet is a traditional French fish stock that has been used for centuries in French cuisine.
Flavor Profiles:
The fish fumet has a light and delicate flavor with a hint of lemon.
Serving Suggestions:
Serve the fish fumet as a soup or use it as a base for seafood dishes.
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