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Homemade Fish Stock – 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.

ingredients for fish stock

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 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Fish & Seafood
Cuisine International
Servings 1 litre

EQUIPMENT (click pictures for details)

Large cooking pot
Mesh sieve
Bowl

Ingredients
 
 

  • 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
  • Water
  • 5-6 pcs white peppercorns
  • 1 pc clove
  • 1 pc bay leaf
  • Parsley stems or coriander stems
  • Thyme sprigs

Instructions
 

  • 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

Notes

  • 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.
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