There’s no reason to waste any part of your smoked whitefish. From head to tail, the skin and tough-to-reach little bits of fat and meat that cling to the carcass will melt—with their buttery smokiness—right into the rich flavor of this easy to make stock.
1 smoked whitefish carcass, with head
4 cups onion, quartered
2 cups carrots, roughly chopped
2 cups fennel, quartered
1 teaspoon whole black peppercorns
1 bay leaf
1/2 cup white wine
1 fresh garlic clove
1 sprig dill
Combine all ingredients in a stock pot. Fill with water to approximately two inches above the ingredients (about 12 cups). Bring the pot to nearly a boil then reduce to simmer. Simmer for 1 hour, and don’t let it boil: this will lead to fishiness that you cannot fathom. Strain and cool. Should result in 7 or 8 cups of stock.
Once cooled, the fumet freezes well. We recommend freezing it in quart containers for easy use in future chowders and soups, sauces, curries, fish terrines, seafood risotto, jambalaya, or gumbo. Steam mussels in smoked fumet and white wine. For a stronger tasting fumet, use two bodies.