Joy's Fish Fumet

Joy’s Fish Fumet with salmon Belly

I bought two huge heaps of salmon belly—it looked so delicious and fatty and frugal at the store. At home though, it looked like what it was: a mish mash mix of scales flaking off, snaky long pieces of skin, wedges of pearly blubber, and fins.

I betray myself for what I am: not a fishwife. I like fish, but I’m a novice, and my attempts at tugging and slicing the gorgeous deep-orange sushi-grade salmon belly off of the offal? Not successful. Stock to the rescue! Three cheers for any food that lets you throw alarming garbage in, and strain gorgeous nourishment out.

2 tbsp butter

2 lbs fish heads and bones

1 sliced unpeeled onion

1 large leek

1-2 garlic cloves

1 c. white wine

1 tsp lemon juice

Cold water to cover

Bouquet garni

Melt the butter in a stockpot, and cook the vegetables about 5 minutes on medium-low. Add the fish and cook until they begin to turn opaque, 5 more minutes. Don’t let anything brown. Add the liquid and bouquet garni and bring to a boil, reduce the heat and simmer gently, uncovered, skimming often for 20-30 minutes. Strain and cool uncovered, then refridgerate covered.

Rating: A+. Ah... this is why I heart Joy. A warning though-- this made my house reeky for three days.

Joy's Chicken Stock

Joy’s Chicken Stock
I came down with a cold this week and kept obsessing about chicken soup. I finally made this and filled my fridge with quart jars of the lovely golden stuff.

4-5 ½ lbs of chiekcn parts or one whole bird.
Cold water to cover
1 unpeeled onion coarsely chopped
1 carrot
1 celery rib
8 peppercorns
1 bouquet garni (I cheated and just used a big handful of the hard herbs from my potted garden and a couple of bay leaves)
(I added 2 tbsp of balsamic vinegar for color)

Put the chicken in a stock pot and cover in cold water. Bring slowly to a boil, reduce the heat at once, and simmer uncovered for 30 minutes. Skim often. Add the rest of the ingredients. Simmer partly covered for 3-4 hours, skimming often and adding water if needed. Strain and cool uncovered, then refrigerate covered. Remove the fat when ready to use.
Rating: A

Joy's Brown Beef Stock

Brown Beef Stock

5 lbs meaty beef bones
2 onions with skins on, quartered
2 carrots cut up
2 celery ribs cut up
2 c. cold water
cold water to cover
1 leek split lengthwise and cut up
1 bouquet garni, including 1 whole clove
tie together:
3 or 4 sprigs parsley
1/3 bay leaf
2 sprigs thyme
1 leek
2 cloves

Preheat the oven to 425. roast the bones for 15 minutes, then add the onions, carrots and celery. roast for 40 minutes, until the bones are well browned. Transfer to a stockpot. Add 2 cups water to the roasting pan, scrape up any delicious brown debris, then add the liquid to the stock pot. Add cold water to cover. Bring to a boil over medium heat, then simmer gently for 30 minutes, skimming off the foam. Add the leek and the bouquet garni, and simmer uncovered for 6-8 hours, adding water as needed to cover. Strain and cool uncovered, then refridgerate covered.
Rating: B for basic, useful, pretty simple.
Note: I like to add a splash of apple cider or balsamic vinegar to the stock