Fish Stock (Fish Fumet)
This fish stock (fumet) is simple to make and forms the base for a great fish soup or stew, using inexpensive parts like heads and carcasses from non-oily fish (cod, halibut) plus optional shrimp heads and crab—don’t hesitate to ask your fishmonger for these. Store-bought fish concentrates or clam juices are no substitute for homemade. Just simmer the carcasses with aromatics like onion, leek, carrot, garlic, parsley, thyme, and white wine for 20–30 minutes—long enough to extract gelatin and flavor, but no longer, or the fish and vegetables will break down into a cloudy, overpoweringly vegetal stock. It freezes well and can be diluted to taste.
Ingredients
- 2 lb (900 g) bones, heads and tails of raw, non-oily fishes, shrimps heads and shells, cleaned fish skin (scales removed)
- 2 celery stalks, coarsely chopped
- 1 leek stalk, coarsely chopped
- 1 medium-size onion, peeled and coarsely chopped
- 1 medium-size carrot, coarsely chopped
- 1 garlic clove, left whole
- 2 bay leaves
- 1 tsp peppercorns
- 2 Tbsp olive oil for sautéing
- 1 thyme twig
- 2-3 parsley stalks
- 1 cup (240 ml) dry white wine
- 4 cups (1 L) water
Preparation
Rinse fish bones to remove scales and bloody parts from heads and tails. Set aside.
In a large cooking pot heat the olive oil and sauté the chopped celery, leek, onion, carrot, and garlic for 5 minutes or until the onions are softened and slightly translucent. Don’t brown the vegetables. Add white wine and reduce it to a half.
Add the fish bones and sauté for another couple of minutes. Add 4 cups (1 liter) of water and bring up the heat until it starts to simmer and fish bones start to look opaque. Add peppercorns, bay leaves and parsley and the remaining 4 cups (1 liter) of water and cover it. Skim any impurities from the top now the and then. Let it simmer for 20-25 minutes longer.
Remove the fish bones first, strain the liquid and let it cool. Use as a base for soups, sauces, and stews.