Fish Stock with Red Wine Escoffier style (Fonds de Poisson au Vin Rouge)
This home-cook version has been scaled from professional kitchen quantities to practical enthusiast quantities. Fish stock with red wine is used for red-wine fish preparations such as matelote. It follows the same principle as a white fish fumet, but red wine gives colour, depth and a more robust sauce base.
Servings
Ingredients
- 1 kg fish heads, bones and trimmings
- 120 g onions sliced and blanched
- 40 g parsley stalks
- 0.4 thyme sprig
- 0.8 small bay leaves
- 2 garlic cloves
- 40 g mushroom trimmings
- 1.4 l water
- 0.8 l good red wine
- 6 g salt
Instructions
- Prepare the fish bones and trimmings as for white fish stock.1 kg fish heads, bones and trimmings
- Place the onions, parsley, thyme, bay, garlic and mushroom trimmings in the pan.120 g onions, 40 g parsley stalks, 0.4 thyme sprig, 0.8 small bay leaves, 2 garlic cloves, 40 g mushroom trimmings
- Add the fish bones, water, red wine and salt.1 kg fish heads, bones and trimmings, 1.4 l water, 0.8 l good red wine, 6 g salt
- Bring to a simmer, skim well and cook gently for 30 minutes.
- Strain carefully. Reduce after straining if a more concentrated flavour is needed.
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