Fumet

Name: Fumet
Ingredients: 1 tablespoon extra-virgin olive oil; 1 medium onion, coarsely chopped; 1 leek, white and pale-green parts only, washed well and coarsely chopped; Coarsely chopped fronds from; 1 fennel bulb; 2 garlic cloves; Reserved lobster shell from Provencal Seafood Pie (recipe above); Reserved shrimp shells from Provencal Seafood Pie (recipe above); 4 sprigs fresh flat-leaf parsley; 1 bay leaf; 1/2 cup dry white wine; 1 bottle (8 ounces) clam juice; 3 canned whole peeled plum tomatoes, crushed; 1/4 teaspoon saffron threads, crumbled; Pinch of cayenne pepper; Coarse salt

16 ingredients

9 steps

Ingredients

1 tablespoon extra-virgin olive oil
1 medium onion, coarsely chopped
1 leek, white and pale-green parts only, washed well and coarsely chopped
Coarsely chopped fronds from
1 fennel bulb
2 garlic cloves
Reserved lobster shell from Provencal Seafood Pie (recipe above)
Reserved shrimp shells from Provencal Seafood Pie (recipe above)
4 sprigs fresh flat-leaf parsley
1 bay leaf
1/2 cup dry white wine
1 bottle (8 ounces) clam juice
3 canned whole peeled plum tomatoes, crushed
1/4 teaspoon saffron threads, crumbled
Pinch of cayenne pepper
Coarse salt

Directions

1

Heat the oil in a medium saucepan over medium-high heat.
2

Add the onion, leek, fennel fronds, and garlic; cook, stirring occasionally, until the vegetables are softened, about 6 minutes.
3

Add the lobster shells and shrimp shells, parsley, and bay leaf; cook, stirring occasionally, 2 minutes.
4

Stir in the wine, clam juice, tomatoes, and 1 1/2 cups water.
5

Reduce heat to medium low; simmer, stirring occasionally, 20 minutes.
6

Pour the stock through a fine sieve into a medium bowl; discard the solids.
7

Add the saffron and cayenne.
8

Season with salt.
9

The fumet can be stored in the freezer up to 3 months.