Homemade Fish Stock – Fumet

ingredients for fish stock

What is fumet?

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.

ingredients for fish stock

Homemade Fish Stock – Fumet

A fish stock, or fumet in French, is a clear flavourful infusion made from fish bones, heads and other trimmings.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Fish & Seafood
Cuisine International
Servings 1 litre
Calories 347 kcal

EQUIPMENT (click pictures for details)



  • Sweat the shallots, celery and garlic with the butter over a low heat for 3 minutes until soft but not browned.
    sweat onion
  • Add the fish bones to the pot and cook slowly for 3-4 minutes until the bones break easily.
    add fishbones in cooking pot
  • Add the white wine and some water up to 2 cm above the fish bones.
    add white wine in fish fumet
  • Add in the remaining aromatics and bring to a simmer for 20 minutes. To keep the fish stock clear, don’t boil it.
    add herbs in fish fumet
  • 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).
    pass fumet through a sieve


  • 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.

Nutrition for 1 portion

Calories: 347kcalCarbohydrates: 14gProtein: 2gFat: 25gSodium: 296mgFiber: 3gSugar: 4gVitamin A: 1138IUVitamin C: 5mgCalcium: 61mgIron: 2mg
Keyword aromatic, broth, fumet, stock
Tried this recipe?Let us know how it was! #culinaryambition

Highlights of fish fumet

Because fish fumet can be made quite easily, it is always nicer to make it yourself instead of buying it at the store. The freshness of homemade is well worth the little time spent to prepare it.

Another positive to making your own fumet is that you always have it on hand to use as a base for many recipes such as sauces, stews, rice, soups, and poaching.

And don’t forget, if you need to scale your fish, take a look at this selection of electric fish scalers.

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