Fish Stock (or Fumet)

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Fish Stock (or Fumet)

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Essentials
Servings: 2 Quarts

Ingredients

  • 1/2 white onion, peeled and rough chopped
  • 1 carrot, peeled and rough chopped
  • 1 celery stalk, rough chopped
  • 1/2 leek, cleaned and rough chopped
  • 1 lb fish heads/bones
  • 5 black peppercorns
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1 Tbl olive oil
  • 1/2 C dry white wine

Instructions

Mise en place

  • Rough chop the vegetables
  •  Wash the fish parts with cold water, discard any blood spots, and cut into palm-sized pieces.

Cook

  • In large stock pot, sweat the vegetables in olive oil.
  • A fish parts to vegetables and sweat until all of the juices evaporate. Then add the white wine, herbs and peppercorns.
  • Cook until wine has nearly evaporated.
  • Add 3 quarts cold water to pot and bring to a boil.
  • Reduce on a low simmer for 1 ½ hours.
  • Strain the stock with a fine sieve, let cool, and refrigerate or freeze in a sealed container.

Notes

Tip: NEVER add salt to a stock preparation because each dish you make will require varying degrees of added salt. For example, if you were to use salted stock in a recipe that calls for soy sauce, you may fine the dish overly salty.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.

Simple Vinaigrette

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Simple Vinaigrette

Bottled salad dressing can be convenient but also over-priced and full of salt, sugar, and chemical additives. Fortunately, making a simple vinaigrette is one of the most basic techniques taught in culinary school. Once you know the formula, the possibilities are endless. The only trick is to remember 3 parts oil to 1 part vinegar. You will find yourself using it on salads, cooked vegetables, pasta salads, grilled chicken - anything that can use a little kick.
Prep Time10 minutes
Course: Sauces
Servings: 4 cups

Equipment

  • Blender

Ingredients

  • 3 cups extra virgin olive oil
  • 1 cup cider vinegar
  • 1 tbl salt
  • 1 tsp black pepper
  • 3 tbl water

Instructions

  • Put the vinegar, salt, pepper and water in the blender and pulse to combine until the salt is entirely dissolved.
  • With the blender on high speed, little by little drizzle in the oil to emulsify.
  • To test the flavor of the dressing, dip a piece of lettuce in, shake off the excess and taste. Add additional salt and pepper to taste.

Notes

Stored in glass jars or plastic squeeze bottles in the refrigerator, simple vinaigrette will last for several weeks.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and www.gastro-curious.com.