Culinary Fundamentals - Ch. 8

Low activity fish

White-flesh, non-oily fish with mild flavor, used for fish stock or fumet to produce a delicate, clean flavor.

Specialty soup

A soup that does not typically fit into one of the classical soup categories defined by Escoffier; includes international, regional, cultural, seasonal, and cold soups.

Fumet

A type of stock made by sweating fish bones and mirepoix in fat before adding cold water. It is simmered briefly and produces a more flavorful but less clear stock. The term "fumet" means essence.

Manhattan-style chowder

A hearty broth-style chowder that, unlike traditional New England-style chowder, is not thickened with roux.

New England-style chowder

A traditional chowder made with fish or seafood, pork, potatoes, and dairy and thickened with roux using the singer method.

Salt pork

Salt-cured pork used to provide flavor and fat in preparations such as chowder.

Singer method

A method of incorporating flour by sprinkling it into fat containing cooked mirepoix or aromatics and cooking it directly in the pot to form a roux.

1. What is the formula for making fish stock or fumet, 1 gallon?

Fish stock: 11 lb non-oily fish bones, 1 lb white mirepoix, 4 1/2 qt water, and 1 standard sachet d'épices. Fish fumet: 11 lb non-oily fish bones cut into 2-in pieces, 1 lb thinly sliced white mirepoix, 10 oz sliced mushrooms, 3 1/2 qt water, 1 qt white wine, 1 standard sachet d'épices, and 2 tbsp salt (optional).

2. Why is the cooking time less for a fish stock or fumet as compared to other stocks?

fish bones are thinner, less dense, and contain collagen that renders at a lower temperature

3. Outline the difference between a fish stock and a fish fumet. Support your answer with production applications of each.

Fish stock uses the swimming method: combine the fish bones with cool water and aromatics and gently simmer for 35–45 minutes. Fumet uses the sweating method: sweat the mirepoix and mushrooms, followed by the fish bones, before adding the water and wine. Fish stock is clearer and can be used for consommé and clear fish soups; fumet is more flavorful but less clear and is used for thickened sauces and as a poaching liquid.

4. What is the reason low-activity fish bones are used for stock or fumet?

Low-activity fish have white flesh, low fat content, and a mild flavor, making them appropriate for producing a delicate fish stock or fumet without an excessively strong fish flavor.

5. Can a fumet be made with bones other than fish?

Yes. Although fish fumet is the most common, the fumet method can be used with bones from other white-flesh proteins.

6. Describe the differences between New England-style Chowder and Manhattan-style Chowder.

New England-style chowder is traditionally thickened with roux using the singer method and contains fish or seafood, pork, potatoes, and dairy. Manhattan-style chowder is a hearty broth-style soup that is not thickened with roux.

7. Name the 4 traditional ingredients in a classic New England chowder.

Fish or seafood, pork, potatoes, and dairy.

8. What two factors contribute to the thickness of a chowder?

Roux and the starch from the potatoes.

9. Explain the singer method.

Sprinkle flour into fat containing cooked mirepoix or aromatics, stirring frequently. Cook the roux directly in the pot for about 4–5 minutes to a light blond color before adding the liquid.

10. Name three different types of specialty soups.

Cioppino, minestrone, and miso soup. Other examples include Pacific seafood chowder, gazpacho, udon noodle bowl, Manhattan chowder, and tortilla soup.

11. What is the basic definition of a specialty soup?

A soup that does not typically fit into one of the classical soup categories defined by Escoffier. Specialty soups include international, regional, cultural, seasonal, and cold soups.