Fish Fumet

Name: Fish Fumet
Yield: Makes about 4 cups
Ingredients: 1 tablespoon butter or olive oil; 1 leek, white part only, trimmed, washed, and roughly chopped; 1 celery stalk, trimmed and roughly chopped; 1 carrot, peeled and roughly chopped; 1 bay leaf; 1 pound bones and/or cleaned heads from any white-fleshed fish; ½ cup sweet or dry white wine; Salt; 2 ribbons orange zest; 3 nickel-sized slices of ginger

Preparation info

Makes about
4 cups

Difficulty
Easy

Appears in

Jean-Georges

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

About

Having written a cookbook on fish, I know a thing or two about fish stock—or fish fumet as Jean-Georges calls it—but, as usual, he was able to teach me even more.

Sweating the vegetables for a couple of minutes, adding the ginger and orange, and using sweet wine all combine to make a broth so delicious (and so nonfishy) you can drink it.