INGREDIENTS

INSTRUCTIONS

If you are preparing the fish yourself, remove the gills and the eyes. Cut
the heads and bones across into 4-inch pieces. In a shallow pan filled with
cold water, add the heads and bones. Cover, and let stand for 1 hour,
changing the water twice. In a large stockpot set over medium heat, add the
corn oil, onions, fennel, leeks, peppercorns, salt, parsley, and bay
leaves. Reduce the heat to medium-low, and cook until the vegetables are
soft but not browned, about 4 minutes. Transfer heads and bones from water,
and add to the stockpot. Stir periodically until bones and flesh around
bones turn from translucent to white, about 12 minutes. Add the wine and 6
cups of water; bring to a boil over high heat. Boil fumet 10 minutes,
skimming off the foam as it rises to the top. Remove from heat; let rest
for 10 minutes. Strain the fumet through a fine-mesh sieve or chinois,
pressing firmly on the solids to extract as much of the flavorful liquid as
possible. If you have more than 6 cups of fumet, place the liquid in a
clean saucepan over high heat, and boil until it reduces to 6 cups. Store,
tightly covered, in the refrigerator up to 3 days, or in the freezer up to
2 months. Makes 6 cups.
Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 cups"
Per serving: 1624 Calories (kcal); 59g Total Fat; (38% calories from fat);
24g Protein; 191g Carbohydrate; 0mg Cholesterol; 372mg Sodium Food
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 34 1/2 Vegetable; 0 Fruit;
11    Fat; 0 Other Carbohydrates
Recipe by: Recipe from Maguy Le Coze and Eric Ripert
Converted by MM_Buster v2.0n.

A Message from our Provider:

“Don’t Wait For the Hearse to Take You to Church”