Fumet

Ease of Preparation: Easy
Yield: 2.5 liters

Ingredients:

• 3 pounds (1.4 kg) striped bass trim (head, bones, tail, collar)
• 1 leek, chopped
• 1 fennel bulb, sliced
• 3 celery stalks, chopped
• ½ medium carrot, chopped
• 1 cup (240 ml) white wine
• 3 bay leaves
• 1 tablespoon (15 ml) white peppercorns
• 8 thyme sprigs

Method:

Add fish trim, leek, fennel, celery, carrot, wine, bay, peppercorns, and thyme to a stock pot.

Cover with cold water, approximately 3 quarts (3 L).

Bring to a simmer over medium-low heat. Do not boil.

Cook for 60 to 90 minutes, skimming the scum off the top occasionally.

Strain, chill and reserve.