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Recipes - Fish Fumet (Stock) - Subcategories and recipes

Our Pantry - Fish Fumet (Stock)
This scrod is elegant and impressive, but simple to make. Orange-scented fish stock with a splash of dry vermouth is spooned over the meaty fillets to braise them. At the same time, the bed of sliced fennel and onions becomes tender enough to purée. The liquid is reduced, orange segments are added, and it’s ready to enjoy. Any mild, thick, firm fish fillet can be substituted.
This versatile sauce is perfect served with any poached or braised firm-fleshed fish.