A fish stock, or fumet in French, is a clear flavourful infusion made from fish bones, heads and other trimmings. It is used to cook other fish, make soup, flavour risottos and sauces. Unlike chicken or beef stock it is quick and easy to make.
To get the best flavour it is best to cut the fish bones into small pieces and leave them in iced water for 10 minutes to clean off any blood and other dirt.
Check also all our fish and seafood dishes.
Homemade Fish Stock – Fumet
- 500 gr fish bones sole, turbot, brill…
- 30 gr butter
- 40 gr sliced shallots
- 40 gr sliced celery
- 1 pc crushed garlic clove
- 100 ml dry white wine
- 5-6 pcs white peppercorns
- 1 pc clove
- 1 pc bay leaf
- Parsley stems or coriander stems
- Thyme sprigs
- Sweat the shallots, celery and garlic with the butter over a low heat for 3 minutes until soft but not browned.
- Add the fish bones to the pot and cook slowly for 3-4 minutes until the bones break easily.
- Add the white wine and some water up to 2 cm above the fish bones.
- Add in the remaining aromatics and bring to a simmer for 20 minutes. To keep the fish stock clear, don’t boil it.
- Pass the fish stock through a fine mesh strainer. (When you get to the bottom, dispose of the remnants as they will be filled with sediments).
- Fishbones are best when used fresh, but they can be refrigerated for up to 4 days.
- If you don’t have a fine mesh strainer, lay a paper towel or cheesecloth in a normal strainer.
- Fennel, onion and leek can be added to flavour the fish stock. Never add carrots because they may change the colour.