How many servings does this recipe make?

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

What ingredients do I need for Fish stock (Fumet de Poisson)?

You need 11 ingredients. The key ingredients include: 3 pounds meaty fish bones, preferably with head and tail on but gills removed, 6 cups water, 1 cup dry white wine, 1 cup coarsely chopped onion, and more.

Is Fish stock (Fumet de Poisson) suitable as seafood?

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

How do I store leftover Fish stock (Fumet de Poisson)?

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

Fish stock (Fumet de Poisson) Recipe

Name: Fish stock (Fumet de Poisson)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds meaty fish bones, preferably with head and tail on but gills removed; 6 cups water; 1 cup dry white wine; 1 cup coarsely chopped onion; 4 sprigs parsley; 1 cup coarsely chopped celery; 1 bay leaf; 1/2 teaspoon dried thyme; 6 peppercorns; Salt to taste; 1/2 cup chopped green part of leeks, optional

Try this homemade Fish stock (Fumet de Poisson) recipe the whole family will love. Made with fish, water, white wine and onion. Easy step-by-step instru…

This Fish stock (Fumet de Poisson) relies on simple, everyday ingredients such as water, dry white wine, coarsely chopped onion and sprigs parsley. It comes together quickly and makes 4 servings, at about 83 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

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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Fish stock (Fumet de Poisson)

Tips for the best results

Variations & substitutions

My Personal Notes

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Frequently Asked Questions