Recipe for Making Fish Stock Part 2

Video Transcript

" Hi! I'm Louis Ortiz on behalf of Expert Village and today I'm going to show you the basic preparation for a fish stock and some receipts where refer to it as fish fumet. Fish fumet is actually fish stock that has white wine added to it and then there is basic fish stock. So we're going to show the fumet technique and when to add the wine and such and walk your through the process. First and foremost though I have some carcases here fish bones and I've got a gulf red snapper and a gulf flounder and I have rinsed those in cool water. So the fact that they have already been rinse enough we want to actually blanch them so I'm going to go ahead and put these guys inside of my stock pot here and this is the pectoral fin of the red snapper on one side and pectoral fin on the other and there is some meat there and a lot of people refer to those as snapper throat in a sense because there's some good meats. So I clean those as well, I'm going to cut those from the fish and I just pretty much follow the gill plate to just the inside of the pectoral fin. So those are going in there as well and I'm just going to cover these with water just to over the top of them which is only about right here and this blanching procedure isn't going to take that long but I want to start with cool water. I've got a high fire going on behind me so I will fill this with cool water and I'm just going to actually squeeze these lemon halves inside of here and let those lemon halves float around inside as we hit this blanching temperature which isn't going to be a hard boil it is just going to be a medium simmer. It is only going to take about 5 minutes as far as that goes, maybe even shorter because I've only got to carouses in there. But the acidity of the lemon juice would actually kind of help to rid these bones of impurities and to impurified the water as it tumbles around among these carcasses. So that is the whole reason for that it is really not a flavor thing at all, it is kind of is but not really. But what we are after is the acidic qualities so we get these purification process that we are going to do because we are going to pull these bones completely out once they have been blanched, rinse them one more time and then we actually start the stock and we come back and show you how to do that. "