Quick And Easy Fish Stock (Fumet) Recipe

Name: Quick And Easy Fish Stock (Fumet) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed; 2 tablespoons kosher salt; 2 tablespoons vegetable oil; 1 cup diced yellow onion (about 1/2 large onion); 1 cup diced fennel bulb (about 1/2 large bulb); 1 medium leek, minced; 2/3 cup diced celery (about 2 large ribs); 2 medium cloves garlic, crushed; 1 cup dry white wine; 4 cups water; 2 sprigs flat-leaf parsley; 2 sprigs tarragon; 1 bay leaf; 5 whole black peppercorns

Servings: persons

2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed
2 tablespoons kosher salt
2 tablespoons vegetable oil
1 cup diced yellow onion (about 1/2 large onion)
1 cup diced fennel bulb (about 1/2 large bulb)
1 medium leek, minced
2/3 cup diced celery (about 2 large ribs)
2 medium cloves garlic, crushed
1 cup dry white wine
4 cups water
2 sprigs flat-leaf parsley
2 sprigs tarragon
1 bay leaf
5 whole black peppercorns

1
Place fish bones and heads in a large bowl and cover with cold water. Stir in kosher salt until dissolved. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood (such as near spine).
2
In a large saucepan, heat oil over medium-high heat until shimmering. Add onion, fennel, leek, celery, and garlic, and cook, stirring, until vegetables have softened slightly, about 3 minutes. Stir in fish heads and bones. Add wine and cook, stirring, until it begins to steam. Add 4 cups water (liquid should just barely cover heads and bones; if not, add just enough more to barely cover). Add parsley, tarragon, bay leaf, and peppercorns.
3
Bring liquid to a bare simmer, then lower heat so that it stays just below a simmer, with only the occasional bubble. Cook for 20 minutes. Using a spoon, skim off any scum that accumulates on the surface.
4
Strain fish stock through a fine-mesh strainer, then chill. Fish stock can be kept refrigerated, covered, for up to 5 days or frozen for up to 3 months.

196

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 14 ingredients. The key ingredients include: 2 pounds bones and heads of lean, white-fleshed fish, such as snapper or bass, gills removed, 2 tablespoons kosher salt, 2 tablespoons vegetable oil, 1 cup diced yellow onion (about 1/2 large onion), and more.

Yes, Quick And Easy Fish Stock (Fumet) Recipe 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!