Fish Stock with Red Wine (Fumet de Poisson Au Vin Rouge)

Name: Fish Stock with Red Wine (Fumet de Poisson Au Vin Rouge)
Prep time: 10 min
Cook time: 42 min
Total time: 52 min
Yield: About 1 3/4 cups
Cuisine: french
Ingredients: 2 tablespoons corn, peanut or vegetable oil; 1/2 pound fish bones including head but with gills removed; 3/4 cup coarsely chopped onion; 3/4 cup coarsely chopped carrots; Salt to taste if desired; Freshly ground pepper to taste; 4 cups dry red wine; 4 cups water; 1 bay leaf; 6 sprigs fresh parsley; 1 sprig fresh thyme or 1/2 teaspoon dried

By Craig Claiborne

Updated Oct. 11, 2023

Total Time: 52 minutes
Prep Time: 10 minutes
Cook Time: 42 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:About 1¾ cups

2tablespoons corn, peanut or vegetable oil
½pound fish bones including head but with gills removed
¾cup coarsely chopped onion
¾cup coarsely chopped carrots
Salt to taste if desired
Freshly ground pepper to taste
4cups dry red wine
4cups water
1bay leaf
6sprigs fresh parsley
1sprig fresh thyme or ½ teaspoon dried

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in casserole and add fish bones, onion and carrots. Sprinkle with salt and pepper and cook, stirring, about 2 minutes.
Step 2
Add wine, water, bay leaf, parsley and thyme. Bring to boil and let simmer, uncovered, about 40 minutes. Strain sauce through fine sieve, pushing solids with wooden spoon to extract as much liquid as possible. Discard solids.