Best 3 Fish Stock With Red Wine Fumet De Poisson Au Vin Rouge Recipes

Indulge in the exquisite flavors of a classic French culinary art - fumet de poisson au vin rouge, also known as red wine fish stock. This aromatic broth forms the foundation of many delectable dishes, adding depth and complexity to stews, soups, sauces, and risottos. Prepared with an assortment of fish bones, vegetables, and herbs, simmered in a combination of red wine, water, and tomato paste, this stock exudes an alluring crimson hue and an intoxicating aroma. The article presents two variations of this culinary masterpiece: a traditional fumet de poisson au vin rouge and a simplified version utilizing a flavorful court-bouillon. With detailed instructions and insightful tips, this guide caters to both experienced chefs and home cooks alike, ensuring a delectable outcome every time.

Here are our top 3 tried and tested recipes!

FISH FILLETS IN RED WINE SAUCE (FILETS DE POISSON AU VIN ROUGE)

Fish Fillets in Red Wine Sauce (Filets de Poisson Au Vin Rouge) image

Provided by Craig Claiborne

Categories dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 1/2 cups Fish Stock with Red Wine (see recipe)
24 scallions or green onions
8 tablespoons butter
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped shallots
4 to 8 skinless, boneless fillets of fish such as flounder, sole, salmon or pompano, about 1 1/2 pounds total weight
1/2 cup dry red wine
1/4 cup water

Steps:

Preheat oven to 425 degrees.
Cook fish stock down until reduced by half. Set aside.
Trim off bottom end of each scallion and pull off and discard any tough or blemished outer leaves. Cut each scallion into 6-inch lengths. Arrange in flat baking dish and add water to barely cover, 2 tablespoons of the butter, salt and pepper. Bring to boil and let cook about 5 minutes. Remove from heat. Set aside.
Select heatproof skillet or baking dish large enough to hold fish fillets in one layer. Rub bottom with one tablespoon of butter and sprinkle with shallots. Arrange fillets over shallots and sprinkle with salt and pepper.
Pour wine and water over fillets. Dot with 3 tablespoons butter. Bring to boil on top of stove. Place in oven and bake 2 1/2 to 5 minutes, depending on thickness of fillets. Cook only until fish loses raw look throughout.
Transfer fillets, 2 at a time, to 4 individual heated serving plates.
Pour cooking liquid into saucepan. Add 2 tablespoons of butter and fish stock with red wine. Cook combined sauces down to one cup. Put this through sieve and press to extract as much liquid as possible. There should be about 3/4 cup. Reheat gently.
Garnish each serving with 6 individual drained scallions. Spoon sauce around fish but not on top.

Nutrition Facts : @context http, Calories 447, UnsaturatedFat 10 grams, Carbohydrate 9 grams, Fat 29 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 16 grams, Sodium 1157 milligrams, Sugar 2 grams, TransFat 1 gram

FISH STOCK (FUMET DE POISSON)

Fish stock (Fumet de Poisson) image

Provided by Craig Claiborne

Time 30m

Yield 2 1/4 cups

Number Of Ingredients 11

Ingredients

5 tablespoons butter
1/4 cup finely diced carrots
5 tablespoons finely chopped white part of leeks
1/2 cup thinly sliced onion
6 sprigs parsley
1/2 bay leaf
1/2 teaspoon thyme
3 small cloves garlic, unpeeled but cut in half
1 1/2 pounds fish bones including tail and head but with gills removed,
1/2 cup brut champagne
2 1/2 cups water

Steps:

Heat the butter in a heavy saucepan and add the carrots, leeks and onion. Cook briefly, stirring, until wilted.
Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni). Add it to the saucepan. Add the garlic and fish bones and stir. Add the champagne and bring to a boil. Let simmer about a minute and add the water.
Bring to a boil and let simmer 20 minutes.
Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois. Press the solids to extract as much liquid as possible. Discard the solids.

Nutrition Facts : @context http, Calories 41, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 93 milligrams, Sugar 0 grams, TransFat 0 grams

FISH STOCK (FUMET DE POISSON)

Fish stock (Fumet de Poisson) image

Provided by Craig Claiborne

Categories dinner, soups and stews

Time 25m

Yield About 7 1/2 cups

Number Of Ingredients 11

Ingredients

3 pounds meaty fish bones, preferably with head and tail on but gills removed
6 cups water
1 cup dry white wine
1 cup coarsely chopped onion
4 sprigs parsley
1 cup coarsely chopped celery
1 bay leaf
1/2 teaspoon dried thyme
6 peppercorns
Salt to taste
1/2 cup chopped green part of leeks, optional

Steps:

Combine all the ingredients in a kettle or large saucepan.
Bring to the boil and simmer 20 minutes. Strain and discard the solids.

Nutrition Facts : @context http, Calories 60, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 2 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 0 grams, Sodium 342 milligrams, Sugar 0 grams

Tips:

Use a variety of fish bones and heads for a more flavorful stock.
Roast the fish bones and heads before simmering them to add depth of flavor.
Use a good quality red wine for the fumet. A dry red wine with a medium body will work well.
Add vegetables and herbs to the stock for additional flavor.
Simmer the stock for at least 30 minutes, or up to 2 hours, for a richer flavor.
Strain the stock through a fine-mesh sieve to remove any solids.
Use the fish stock to make soups, stews, sauces, and other dishes.

Conclusion:

Making fish stock with red wine is a great way to add flavor and complexity to your dishes. It is a versatile ingredient that can be used in a variety of recipes. By following these tips, you can make a delicious and flavorful fish stock that will enhance your cooking.