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Fish Stock/Fumet Recipe

Course Soup and Stock
Keyword Cooking, Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 6 Cups
Author Daniel

Ingredients

  • 1/2 gallon water
  • 1-2 lbs fish heads/bones gills removed, rinsed of blood, coarsely chopped
  • 1 med yellow onion including paper, thinly sliced
  • 2-3 shallots including paper, coarsely chopped
  • 4-6 garlic cloves including paper, crushed and coarsely chopped
  • 1 C dry white wine
  • 1 stalk celery including leafy tops, coarsely chopped
  • 1 unpeeled carrot scrubbed, coarsely chopped, including green tops
  • 2 parsley stems coarsely chopped; leaves reserved
  • 1 bay leaf
  • salt and pepper to taste

Dried Herbs

  • 1/2 t oregano
  • 1/2 t thyme
  • 1/2 t chives
  • 1/2 t tarragon
  • 1/2 t fennel seeds
  • 1/2 t pepper corns

Instructions

Dried Herbs

  • Use 1/2 teaspoon of each or to taste, ideally bound up in a cheesecloth sachet or large tea ball

Stock

  • Heat salted water in large pot. Place fish heads, bones in water, bring to boil. Reduce heat and move any foam that collects on the surface.
  • Add all remaining ingredients including dried herbs. Simmer for 20 minutes or more.
  • Remove from heat, allow to cool slightly, then strain broth through a colander.
  • Add broth to whatever seafood dish being prepared. If you make more stock than needed, it can be kept frozen for at least a couple of months.

Notes

Note: Some recipes call for the onions, garlic and other veggies and for the fish parts to be lightly sautéed in butter and/or olive oil before adding water. Sauté the white veggies up to 5 minutes until the onions are opaque; sauté fish 2-5 minutes until bones are opaque. To save time, I did not sauté anything here and turned out a hearty fish stock; sautéing the veggies and the fish parts may add even more flavor to the final broth.