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Title: Homemade Fish Stock (Fumet)
Categories: Seafood, Vegetables, Herbs
Servings: 7 pints

1 TB olive oil
4 c leeks; white & pale green
- parts, rough chopped
4 c carrots, rough chopped
1 celery stalk; rough chopped
5 lb fish bones & heads *
1 c dry white wine or white
- vermouth
4 qt cool, non-chlorinated water
12 black peppercorns
12 parsley stems
2 dried bay leaves
1 ts dried thyme

* It can be a little challenging to get your hands on
fish bones and heads, which is why you want to make
friends with your fishmonger. Mild-flavored fish like
cod, flounder, whitefish, pike, and haddock are
appropriate for this broth; fish like salmon and
mackerel, with their high fat content and strong
flavors, are not.

Heat the oil in an 8-quart or larger stockpot over
medium heat.

Add the leeks, carrots, and celery and cook until soft
and translucent but not browned, about 10 minutes.

Increase the heat to medium, add the fish bones, and
sauté for 5 minutes, turning the bones frequently.

Cover the pot and steam everything for 5 minutes, then
add the wine and cook until the wine simmers steadily.

Add the water, peppercorns, parsley, bay, and thyme and
increase the heat and bring the mixture to the edge of a
boil, then turn down the heat. (Do not let the mixture
boil, or the stock will become cloudy and taste bitter.)

Cover and gently simmer the stock for 1 hour.

Strain the stock through a fine-mesh strainer lined with
damp cheesecloth into another pot or a large bowl.

Ladle the hot stock into the clean jars. Wipe the jar
rims clean with white vinegar. Place the lids and rings
on the jars and finger-tighten the rings.

Process at 10 pounds of pressure for 20 minutes.

Let the pressure fall and the canner cool before
removing the jars.

Let the jars cool completely, about 12 hours, then test
the seals.

The fumet is shelf stable for 6 months.

For a variation on this fish stock, substitute the fish
bones with the shells from 4 dozen shrimp or from 6
lobsters for a sublime seafood stock that adds
remarkable depth of flavor to fish stews and seafood
risottos.

By Cathy Barrow

Makes: 7 pints

RECIPE FROM: https://www.motherearthnews.com

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