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Fish Stock Recipe (Fish Fumet)
This classic fish stock recipe comes together in under an hour and is the perfect liquid for all your seafood recipes.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Servings: 12
Calories: 51 kcal
Course:
Soup
Cuisine:
French
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
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.
Cup of Yum
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
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
% 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.