Top Rated Fumet Recipes

Fish Fumet recipe. Ready In: 1 hr Makes 6 servings 12 per serving Ingredients: fish trimmings, water, tarragon vinegar, celery stalks, carrots, leeks, lettuce, parsley sprigs, bay leaves, thyme
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Recipes Network
Fish Fumet
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anon-r1rnyeh5min4@base.google.com (ifood.tv)
Ingredients 2 lb (1 kg) fish heads, bones and trimmings1 large onion sliced1 leek, sliced (optional)1 celery stalk, diced2 tbsp (30 mL) celery leaves1 bay leaf1/2 tsp (2 mL) thyme10 peppercorns6 cups (1.5 L) water1 tsp (5 mL) coarse salt2 ...
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Emeril Lagasse
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SkinnyMinnie
This is the base for another recipe posted here Sonoma Bourride with Halibut(rz# 184789). Although you can make seafood chowders, soups and stews without fish fumet, they are ALWAYS better when they have a freshly made stock as a foundation. You can make a large batch of this and freeze it in 2-3 cup portions so that you have it whenever you need it. To get the "frames" needed for this recipe, just ask you local fish monger for the heads, bones, frames, tails, etc; they are usually happy to give them away. DO NOT cook this fumet for more than 30 min with the bones. If you want a stronger stock, after discarding the fish and the veggies, reduce the fumet by half. If you cook this WITH the fish for more than 30 min, you will end up with a very "fishy" stock....that is not good eats!!
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