Dashi stock substitute recipe with white meat fish
Fumet is what you call fish stock. At the most basic level, it's comparable to dashi, as the seafood taste is rooted deep within it.
Servings 8 people
Cost $7
Equipment
- Cooking pot
- Skillet
Ingredients
- 8 quarts water
- 1 tbsp vegetable oil
- 1 tsp tarragon
- 1/2 tbsp parsley
- 1 tsp fennel
- 1/2 cup celery finely chopped
- 3 cloves garlic minced
- 1/4 cup leek
- 1 large white onion
- 4 bay leaves
- 1/2 cup white wine
- 3 1/2 ounce white meat fish like halibut or bass
- 2 tbsp soy sauce
- 1 tbsp sugar
- 1 tsp mirin
Instructions
- Preheat the vegetable oil in a skillet and saute the aromatics, which are tarragon, parsley, fennel, celery, garlic, leeks, and onions. Cut the vegetables into very thin slices and tie the bay leaves in a string.
- Add the white meat fish scraps to the mix and mix it around.
- Turn on the stove and pour 7 – 8 quarts of water in it, then boil it on high heat.
- Add 1/2 cup of white wine to the aromatics. Make sure that the wine or water fills the skillet so that it almost covers the fish scraps and cook for 1 – 3 minutes.
- Once done, pour the aromatics and fish scraps into the 8 quarts of water that you’ve boiled earlier and add 1 – 2 tbsp. of soy sauce, 1 tbsp of sugar and 1 tsp of mirin. Let it simmer for 1 hour.
- After you’ve let it simmer for an hour, the fish broth substitute for dashi should be ready.
- Strain the mix, put it in a glass container, and refrigerate it. You can store it in the freezer for up to a month before you use it.
