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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 rib; rough chopped
      5 lb Fish bones & heads *
      1 c  Dry white wine or white
           - vermouth
      4 qt Non-chlorinated water; cool
     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 qt 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.

Recipe by Cathy Barrow

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

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