Chapter 2 · The French Laundry Years
The Story
Ingredients
Serves 10
Method
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Soak the fish bones in cold water for 30 minutes, then drain well.
Sweat the fennel, shallots, leeks, and mushrooms in the oil without browning.
Add the wine and simmer briefly, then add the fish bones, herbs, peppercorns, bay, and water.
Bring just to a simmer and cook 30 minutes, skimming often.
Strain immediately and chill.
Jason's Notes
Fumet is a stock with a shorter fuse. You build it fast, keep it light, and let the fish bones give flavor without taking the broth into muddy territory.
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