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: 5 tablespoons butter; 1/4 cup finely diced carrots; 5 tablespoons finely chopped white part of leeks; 1/2 cup thinly sliced onion; 6 sprigs parsley; 1/2 bay leaf; 1/2 teaspoon thyme; 3 small cloves garlic, unpeeled but cut in half; 1 1/2 pounds fish bones including tail and head but with gills removed,; 1/2 cup brut champagne; 2 1/2 cups water

Servings: persons

5 tablespoons butter
1/4 cup finely diced carrots
5 tablespoons finely chopped white part of leeks
1/2 cup thinly sliced onion
6 sprigs parsley
1/2 bay leaf
1/2 teaspoon thyme
3 small cloves garlic, unpeeled but cut in half
1 1/2 pounds fish bones including tail and head but with gills removed,
1/2 cup brut champagne
2 1/2 cups water

1
Heat the butter in a heavy saucepan and add the carrots, leeks and onion.
2
Cook briefly, stirring, until wilted.
3
Tie the parsley, bay leaf and thyme into a small bundle (bouquet garni).
4
Add it to the saucepan.
5
Add the garlic and fish bones and stir.
6
Add the champagne and bring to a boil.
7
Let simmer about a minute and add the water.
8
Bring to a boil and let simmer 20 minutes.
9
Strain through a very fine sieve, preferably of the sort known in French kitchens as a chinois.
10
Press the solids to extract as much liquid as possible.
11
Discard the solids.

263

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 5 tablespoons butter, 1/4 cup finely diced carrots, 5 tablespoons finely chopped white part of leeks, 1/2 cup thinly sliced onion, and more.

Yes, Fish stock (Fumet de Poisson) 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 stock (Fumet de Poisson)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions