Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Fish Fumet 3.0 (4) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Yield: 1/2 quart This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Braised Halibut. Ingredients 1 pound fish bones, preferably from halibut or turbot, cut from tail to stomach Coarse salt 1 shallot, thinly sliced ½ cup white wine Directions Soak fish bones in a bowl of lightly salted cold water for 1 hour, changing water twice as you soak. Drain bones and pat dry. Preheat oven to 400 degrees. Transfer bones to a rimmed baking sheet and roast for 2 minutes. Carefully remove bones from pan and wipe away any blood. Transfer bones to a stockpot and add 2 cups water; bring to a boil over high heat. Add shallots and wine; reduce heat to low and let simmer for 10 minutes. Remove from heat and let stand for 1 minute. Strain liquid through a fine mesh sieve; discard solids. Let cool completely. Keep refrigerated up to 2 days or frozen up to 2 months. Rate it Print