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Fish Fumet

Ingredients

  • 4 oz. oil 6-8 lbs. Fish carcasses, cleaned and rinsed
  • 8 oz. Onions, peeled and chopped
  • 8 oz. Celery, chopped
  • 8 oz. Mushroom trimmings (optional)
  • Sachet of parsley, bay, thyme, and crushed peppercorns
  • 2 C. White wine
  • 4 qt. Cold Water

Method

  1. Heat oil in stockpot and add bones and mirepoix (celery, onions, and mushroom trimmings). Sweat without browning until fish bones are opaque.
  2. Deglaze with the wine, add water and sachet.
  3. Bring to a simmer, skim surface as needed. Cook for one hour.
  4. Strain for use, or cool, cover and label.

Makes 1 gallon.

This entry was posted on November 26 2010