Fish Stock RecipeFish stock, or fumé as it's called in French, is quick and easy to make, and is a really magnificent base for fish soups, chowders, seafood risotto, any number of sauces, and many other uses.
The best fish bones to use are those from mild, lean, white fish like halibut, cod or flounder. Fish to avoid are salmon, trout, mackerel or other oily, fatty fish.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
- 4 lbs fish bones (see note #1 below), with heads (gills removed)
- 1 gallon cold water
- 1 cup dry white wine
- 1 medium rib celery, chopped
- 1 medium carrot, peeled and chopped
- 1 medium onion, peeled and chopped
- 2 Tbsp butter
- 1 sachet d'epices (see note #2) containing:
- 2-3 whole peppercorns
- 3-4 parsley stems
- ½ bay leaf
- 1 whole clove
- 1 pinch dried thyme
- Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.
- In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
- Lower the heat, add the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.
- Add the fish bones and sweat for another couple of minutes, covered, until the bones are slightly opaque.
- Add the wine and bring up the heat until it starts to simmer. Then add the sachet and the water, heat to a simmer and let simmer for 30-45 minutes.
- Strain (remove fish bones first if that makes it easier), cool and refrigerate.
NOTE #1: The best fish bones to use are those from mild, lean, white fish like halibut, cod or flounder. Fish to avoid are salmon, trout, mackerel or other oily, fatty fish.
NOTE #2: For an explanation of what a sachet is, see this glossary entry on the sachet d'epices.