HungryForever

Fumet de Poisson au Vin Blanc [White-wine Fish Stock]

The following proportions are for the production of a fine, well-flavored fish stock to be used as the basis of a fish velouté sauce. A smaller quantity of fish would produce a lighter stock suitable for fish-poaching, or fish soups.

Ingredients

A 6- to 8-quart enameled or stainless steel saucepan or kettle
2pounds leanfresh fish, fish heads, and/or bones and trimmings (halibut, whiting, or flounder are recommended, or use frozen fish of good quality. Fresh or cooked shellfish leftovers may be included.), about 2 quarts
1 thinly sliced onion
6 to 8 parsley stems—not the leaveswhich will darken the stock
1tsp Lemon juice
tsp ¼salt
1cup dry white wine or ⅔dry white vermouth
Cold water to cover ingredients
cup Optional: ¼fresh mushroom stems

Instructions

Place all the ingredients in the saucepan or kettle. Bring to the simmer, skim, then simmer uncovered for 30 minutes. Strain through a fine sieve, and correct seasoning. Fish stock may be refrigerated or frozen. If refrigerated, boil it up every 2 days to keep it from spoiling.