Fish stock can be made in the same manner as white stock, or this procedure can be used for a more fragrant stock. Fish Fume can be used for poaching but court bouillon is used more commonly nowadays.
1. Rinse bones
2. Sweat white mirepoix in a small amount of fat
3. Add bones (cover with parchment lid - fold in quarters, cut in a circle and cut an "x" in the middle to let out steam. put on low heat with no stirring until bones are opaque)
4. Add cold water
5. BTAB, DTAS
6. Skim
7. Add mushrooms, sachet/bouquet garni
9. Simmer 35-40 minutes
10. Strain
11. Vent
12. Label and Date
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