Fish Broth (Visbouillon)(Fumet De Poisson)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2 quarts N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons unsalted butter 2 medium onions, coarsely chopped, or 2 leeks, white and pale only, trimmed, rised well, and sliced 1 rib celery, sliced
2 pounds fish bones, heads, tails, and trimmings from white-fleshed, nonoily fish, such as sole, flounder, or cod 2 quarts cold water 2 cups dry white wine
1/2 lemon, peeled to remove all the white pith and sliced 2 teaspoons salt 1 tablespoon black peppercorns
Bouquet garni: 1 sprig fresh thyme or 1/4 teaspoon dried thyme, 3 sprigs parsley, and 2 bay leaves tied together with kitchen string or in a pieces of cheesecloth



1 Melt the butter in a large stockpot over medium heat. Add the onions and celery; cook, stirring, until softened, about 5 minutes. Add the fish bones, heads, tails, and trimmings; cook, stirring, for another 5 minutes.
2 Add the cold water, wine, lemon, salt, peppercorns, and bouquet garni. Bring slowly to a boil. skimming frequently. Reduce the heat and simmer, uncovered, for 20 minutes.
3 Strain the broth into a large bowl or pot, discarding all the solids. Cool the broth as quickly as possible. (Plunge the bowl or pot into an ice bath in the sink. This cools the soup quickly and prevents the broth from spoiling.) Refrigerate for 2 to 3 days or freeze for up to 6 months.

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