Fish Fumet (Fancy Fish Stock) Recipe

Name: Fish Fumet (Fancy Fish Stock)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs fish (heads, tails, skeletons); 2 tablespoons kosher salt; 1 yellow onion, quartered; 1 leek, white part only, quartered; 2 small inner celery ribs, quartered; 1 teaspoon peppercorn; 1 bay leaf; 2 sprigs Italian parsley; 2 fresh thyme sprigs; 1 oregano sprig; 1 cup dry white wine; 8 cups water

Servings: persons

3 lbs fish (heads, tails, skeletons)
2 tablespoons kosher salt
1 yellow onion, quartered
1 leek, white part only, quartered
2 small inner celery ribs, quartered
1 teaspoon peppercorn
1 bay leaf
2 sprigs Italian parsley
2 fresh thyme sprigs
1 oregano sprig
1 cup dry white wine
8 cups water

1
Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
2
Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
3
Drain off salty water.
4
Break the fish frames into large pieces and put them in a heavy stock pot.
5
Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
6
Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
7
Skim off any fat that forms on top.
8
Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
9
Strain the mixture and discard the fish, vegetables, and herbs.
10
Cool to room temperature and refrigerate, covered, overnight.
11
Skim off any fat that has formed on top of the fumet.
12
Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
13
For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute.

133

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 lbs fish (heads, tails, skeletons), 2 tablespoons kosher salt, 1 yellow onion, quartered, 1 leek, white part only, quartered, and more.

Yes, Fish Fumet (Fancy Fish Stock) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Fumet (Fancy Fish Stock)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions