Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
  • 4 Ratings

This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Braised Halibut.

The Martha Stewart Show, March Spring 2008

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Yield:
1/2 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Reviews

4 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0