Classic Fish Fumet
- 1 tablespoon unsalted butter
- 1 cup sliced onion
- 3 parsley stems
- 2 1/2 pounds fish bones (no heads), well rinsed under cold water, such as halibut
- 3/4 cup dry white wine
- 1 tablespoon lemon juice
- 2 quarts cold water
- 1/4 cup mushroom trimmings
- 1 tablespoon, roughly chopped garlic
- 1/2 teaspoon fresh thyme leaves
- 3 thin slices lemon
- Salt and freshly ground black pepper
Set a 1-gallon stockpot over a medium-heat and add the butter to the pan. When the butter has melted, add the onion, parsley and fish bones to the pot. Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes. Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour.
Strain and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
Yield: about 2 quarts
Seafood Risotto: (made from fish stock)
1 tablespoon olive oil
1 cup chopped onions
Salt and freshly ground black pepper
1 teaspoon chopped garlic
1 cup arborio rice
3 cups seafood stock
1/2 pound shrimp, peeled and deveined
1/2 pound Alaskan halibut, cut into 1 1/2-inch pieces
1 tablespoon butter
1/4 cup heavy cream
3 tablespoons chopped green onions
2 tablespoons finely chopped fresh parsley leaves
In a large saute pan, over medium heat, add the oil and heat. When the oil is hot, add the onions, season with salt and pepper and saute until the onions are slightly soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and saute until the rice is coated with the oil, about 2 minutes. Add 1 cup of the stock and simmer, stirring often, until the stock is almost completely absorbed by the rice. Add another 1 cup of stock and cook, stirring, until the stock is absorbed by the rice. Add the final 1 cup of stock and cook about 5 minutes, the rice should be getting tender, but the mixture should still be a little soupy. Season the seafood well with salt and pepper. Add the seafood to the mixture and cook until the rice is tender and the mixture is no longer soupy, about 5 more minutes. It should take about 20 minutes to incorporate all of the stock and until the rice is tender. Stir in the butter, cream, and green onions and cook about 2 minutes. Remove from the heat. Spoon the risotto into shallow bowls. Garnish with parsley.
Yield: 4 to 6 servings
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