Fish Fumet

Yield:     50 Liters

Ingredients:

40           Kg           Fish bones, cut into 3-inch lengths

50           Liter       Cold fish stock

4,5          Kg           White Mirepoix, 2 kg onions peeled, 1,5 kg leek, white part, 1 kg celery stalk including leaves

100         g              Garlic, cloves

550         g              Mushrooms, trimmings

10           pcs         Bay leaf, dry

20           pcs         Parsley stems

15           pcs         Whole cloves

15           pcs         White peppercorns, crushed

250         g              Butter

1              Liter       White wine

Salt, to taste

Method of Preparation:

• Cut and wash fish bones in cold water.
• Melt butter (without color) in a stockpot or tilting pan over medium-heat.
• Add fish bones and sauté slightly.
• Add the onion, garlic, leek, celery stalk (including leaves) parsley stems and mushrooms trimmings to the pot.
• Sauté the Vegetables for few minutes, without given color.

·         Deglaze with white wine.

• Add cold fish stock, and crushed white peppercorns, cloves, bay leaf and white wine.
• Bring the contents of the pot to a boil, and reduce to a simmer.
• Remove scum frequently as it accumulates.
• Simmer slowly for 30 minutes for small quantities of up to 30 liters, but for 45 minutes at maximum for larger quantities.
• Season to taste (salt).

·         Skim, strain through cloth, cool and store properly.