Fish fumet fancy fish stock (recipe)
| Fish fumet fancy fish stock (recipe) | |
|---|---|
| Name | Fish fumet (fancy fish stock) |
| Ingredients | Kosher salt • Yellow onion • Leek • Celery ribs • Peppercorn • Bay leaf • Italian parsley • Fresh thyme sprigs • Oregano sprig • Dry white wine • Water |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.166666667 |
| Totaltime (in hours) | 1.166666667 |
| Keto friendliness | Keto friendly |
| Calories | 50.8 |
| Fat | 0.1 |
| Protein | 0.6 |
| Carbohydrate | 5.3 |
| Fiber | 0.8 |
| Net carbohydrates | 4.5 |
| Sugar | 1.8 |
| Saturated fat | 0 |
| Cholesterol (mg) | 0 |
| Sodium | 2345.4 |
| Yield | 6 cups |
| Reviewaggregate | |
{{
|= you will end up with a very "fishy" stock....that is not good eats!!-->
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Time:
Prep Time in Hours and Mins:1H10M
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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Fish fumet fancy fish stock (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Did you know? - WikiMD has over 50,000 keto friendly recipes with a color coded ketometer rating scale!
- Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
- Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
- Drain off salty water.
- Break the fish frames into large pieces and put them in a heavy stock pot.
- Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
- Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
- Skim off any fat that forms on top.
- Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
- Strain the mixture and discard the fish, vegetables, and herbs.
- Cool to room temperature and refrigerate, covered, overnight.
- Skim off any fat that has formed on top of the fumet.
- Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
- For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute
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