Fish Fume

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The essence of fish

Prep Time15

Cook Time1

Total Time1 15

Course: Soup

Cuisine: American, Chinese, French, Indian, Italian, Japanese, Latvian, Mediterranean, Mexican

Servings:

Calories: 12kcal

Ingredients

½ lb. fishbones washed in cold water
1 quart water
⅓ tbsp leeks washed, quartered
2 each Celery ribs, cut in chunks, (leaves of 1 bunch celery)
½ cup chardonnay

Instructions

place in stock pot and cover with 3 quarts of cold water
bring to simmer and reduce to low heat.
skim any impurities, floating on the surface during the simmering process
your stock should be done in 1 hour
strain remaining liquid from the pot into a 3-quart pot, or one large enough to hold it
cool down stock, place pot in the sink with water that reaches halfway up the pot, add ice to drop the temperature of the water as cold as possible. Ideally, you want to get stock down to 70 degrees in 2 hours and down to under 40 in 4 additional hours.
refrigerate, or freeze until used.

Notes

Use fish fume within 3 days fresh, frozen 3 months.

Note: Fish Stock or fume is mild because white mild fish is used because oily fishes do not make good stocks. It is important that you don't boil the stock, due to the fragility of the fish. You shouldn't use onions or carrots because they will overtake the fish flavor.

Nutrition