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Classic Fish Fumet (Emeril Lagasse) Recipe

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Classic Fish Fumet (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
968
Calories
Total time
68
Minutes
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Ingredients:

Directions:

  1. Set a 1-gallon stockpot over a medium-heat and add the butter to the pan. When the butter has melted, add the onion, parsley and fish bones to the pot. Sweat the onions, parsley and bones by covering the pot for 5 to 7 minutes. Uncover the pot and add the white wine and lemon juice to the pot. Stir gently and cover with the cold water. Add the remaining items to the stockpot and raise the heat. Bring the contents of the pot to a boil, and reduce to a simmer. Cook the stock for 45 minutes to 1 hour.
  2. Strain and cool the stock in an ice bath. Whatever is not used that day should be refrigerated for up to 1 week, or frozen for up to 3 months.
  3. Yield: about 2 quarts
  4. Seafood Risotto: (made from fish stock)
  5. 1 tablespoon olive oil
  6. 1 cup chopped onions
  7. Salt and freshly ground black pepper
  8. 1 teaspoon chopped garlic
  9. 1 cup arborio rice
  10. 3 cups seafood stock
  11. 1/2 pound shrimp, peeled and deveined
  12. 1/2 pound Alaskan halibut, cut into 1 1/2-inch pieces
  13. 1 tablespoon butter
  14. 1/4 cup heavy cream
  15. 3 tablespoons chopped green onions
  16. 2 tablespoons finely chopped fresh parsley leaves
  17. In a large saute pan, over medium heat, add the oil and heat. When the oil is hot, add the onions, season with salt and pepper and saute until the onions are slightly soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and saute until the rice is coated with the oil, about 2 minutes. Add 1 cup of the stock and simmer, stirring often, until the stock is almost completely absorbed by the rice. Add another 1 cup of stock and cook, stirring, until the stock is absorbed by the rice. Add the final 1 cup of stock and cook about 5 minutes, the rice should be getting tender, but the mixture should still be a little soupy. Season the seafood well with salt and pepper. Add the seafood to the mixture and cook until the rice is tender and the mixture is no longer soupy, about 5 more minutes. It should take about 20 minutes to incorporate all of the stock and until the rice is tender. Stir in the butter, cream, and green onions and cook about 2 minutes. Remove from the heat. Spoon the risotto into shallow bowls. Garnish with parsley.
  18. Yield: 4 to 6 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 968.04 Kcal (4053 kJ)
Calories from fat 358.42 Kcal
% Daily Value*
Total Fat 39.82g 61%
Cholesterol 327.05mg 109%
Sodium 454.96mg 19%
Potassium 2150.53mg 46%
Total Carbs 17.71g 6%
Sugars 6.08g 24%
Dietary Fiber 3.92g 16%
Protein 115.2g 230%
Vitamin C 56.7mg 95%
Vitamin A 0.1mg 2%
Iron 6.7mg 37%
Calcium 1358.5mg 136%
Amount Per 100 g
Calories 54.8 Kcal (229 kJ)
Calories from fat 20.29 Kcal
% Daily Value*
Total Fat 2.25g 61%
Cholesterol 18.51mg 109%
Sodium 25.76mg 19%
Potassium 121.74mg 46%
Total Carbs 1g 6%
Sugars 0.34g 24%
Dietary Fiber 0.22g 16%
Protein 6.52g 230%
Vitamin C 3.2mg 95%
Iron 0.4mg 37%
Calcium 76.9mg 136%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.9
    Points
  • 22
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • sugar free

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