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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)

Large cooking pot
Mesh sieve



  • 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
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