MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Le Bernardin Fish Fumet
 Categories: Soups, Alcohol, Fish, Corn
      Yield: 6 Servings
 
      4 lb Heads and bones from
           -black bass, red snapper,
           -or halibut
      4 tb Corn oil
      2 md Onions; peeled and very
           -thinly sliced
    1/2 sm Fennel bulb; very thinly
           -sliced
     12    Leeks; thinly sliced
     30    Whole white peppercorns
      1 ts Fine sea salt
      2    Sprigs fresh flat-leaf
           -parsley
      2    Bay leaves
      2 c  Dry white wine
 
  If you are preparing the fish yourself, remove the gills and the
  eyes. Cut the heads and bones across into 4-inch pieces.  In a
  shallow pan filled with cold water, add the heads and bones.
  Cover, and let stand for 1 hour, changing the water twice.
  
  In a large stockpot set over medium heat, add the corn oil,
  onions, fennel, leeks, peppercorns, salt, parsley, and bay leaves.
  Reduce the heat to medium-low, and cook until the vegetables are
  soft but not browned, about 4 minutes.
  
  Transfer heads and bones from water, and add to the stockpot. Stir
  periodically until bones and flesh around bones turn from
  translucent to white, about 12 minutes.
  
  Add the wine and 6 cups of water; bring to a boil over high heat.
  Boil fumet 10 minutes, skimming off the foam as it rises to the
  top. Remove from heat; let rest for 10 minutes.
  
  Strain the fumet through a fine-mesh sieve or chinois, pressing
  firmly on the solids to extract as much of the flavorful liquid as
  possible. If you have more than 6 cups of fumet, place the liquid
  in a clean saucepan over high heat, and boil until it reduces to 6
  cups. Store, tightly covered, in the refrigerator up to 3 days, or
  in the freezer up to 2 months.  Makes 6 cups
  
  Use this stock in the preparation of Le Bernardin Fish Soup
  
  From Le Bernardin Cookbook by Maguy Le Coze and Eric Ripert.
  
  From: Judi M. Phelps.
 
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