Fish Stock Recipe (Fish Fumet)
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Fish Stock Recipe (Fish Fumet)
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This classic fish stock recipe comes together in under an hour and is the perfect liquid for all your seafood recipes.
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Ingredients
- 2 tablespoons clarified butter or neutral-flavored oil
- 1 small diced yellow onion
- 2 small diced carrots
- 2 small diced ribs of celery
- 2 smashed garlic cloves
- 5 pounds white fish bones
- 1 cup chardonnay wine
- 1 lemon sliced in half
- 1 bay leaf
- 8 to 10 parsley sprigs
- 2 thyme sprigs
- ½ teaspoon peppercorns
- 1 ¼ gallon water
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Instructions
- Cut the vegetables into small dices, or slices
- Break down the fish bones. In a lot of cases, they will come in whole and will not fit in a pot. I prefer to cut them down into 6” x 6” pieces using a cleaver.
- Roast the vegetables in clarified butter over medium heat until lightly browned, which takes about 8 to 10 minutes.
- Add in the fish and sauté for 4 to 6 minutes. It will be hard to move the bones around but do the best you can.
- Next, deglaze with wine and cook until the amount of liquid I reduced by one half.
- Place in the lemon, parsley, thyme, bay leaf, and peppercorns.
- Next, pour in the water until it has covered the bones by about 2 to 4 inches.
- Simmer over low to medium heat for 45 minutes. Be sure to regularly skim off any impurities that are on the top.
- Strain the fish fumet through a chinois or fine mesh strainer.
- Cool and store or use in a recipe.
Notes
- Make-Ahead: You can make this recipe up to 2 days ahead.
- How to Store: Once cool, cover and store in the refrigerator for up to 3 days. Cover and freeze for up to 6 months. Thaw in the refrigerator for 1 day before reheating and using.
- How to Reheat: Add the desired amount of fish fumet to a medium-size pot and heat over low heat until hot. Adjust seasonings with salt and pepper.
- If you use bones from salmon, it will have an overpowering salmon flavor.
- Skimming the scum is when you use a spoon to remove the impurities from the vegetables and protein in the fish fumet and discard it. You do this every 20-30 minutes until the fish stock is done cooking.
- You can also use any neutral-flavored oil in place of the clarified butter.
- Substitute the fresh thyme with 1 teaspoon of dry thyme.
Nutrition Information
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Calories
51kcal
(3%)
Carbohydrates
3g
(1%)
Protein
0.4g
(1%)
Fat
3g
(5%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.1g
Monounsaturated Fat
1g
Cholesterol
6mg
(2%)
Sodium
29mg
(1%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1769IU
(35%)
Vitamin C
7mg
(8%)
Calcium
25mg
(3%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 0.4g | 1% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 29mg | 1% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1769IU | 35% |
| Vitamin C | 7mg | 8% |
| Calcium | 25mg | 3% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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