Fish stock, (or fumet), is a great way to start any number of fish based soups or sauces. Its subtle yet complex flavor will add great depth to risotto, fish Veloute or a simple broth sensually bathing a home made seafood sausage. Let’s get started!
When making fish stock, use bones and fish scraps from white fish with a low fat content. Classic examples of white fish used for fish stock are whiting and sole. Stay away from salmon, tuna and mackerel. Their flesh and bones contain too much fat to make a nice clear fish stock.
Fish Stock Recipe
Note: If you are unfamiliar with the definition of a stock or it’s main components, please review the “How to Cook Stock” post before proceeding.
- 5 pounds fish bones
- 8 ounces mirepoix
- 4 ounces onions
- 2 ounces carrots
- 2 ounces celery
- 8 ounces white wine
- Sachet: 5 white peppercorns, 1 clove, ¼ bay leaf, 3 sprigs thyme, 3 stems of parsley.
- Basic Fish Stock ratio (in order): 10 x 1 x 1 + herbs and spices to taste.
- Note: Due to the subtle flavor of fish stock, some chefs prefer to use sliced leeks instead of celery in their mirepoix. Celery sometimes tends to be a little bitter and can overpower the flavors of your stock.
Note: If you decide to use leeks instead of celery, use the lower white portion and a little bit of the light green. Discard the top dark green portion. Make sure you slice the leeks lengthwise and rinse thoroughly.
Fish Stock Procedure
- Place butter at the bottom of a heavy bottom stockpot or sauce pot, at the ratio of 1 ounce of butter for every 8 ounces of mirepoix, (1 x 8 ratio).
- Sweat mirepoix over medium low heat until the vegetables soften and the onions start to become translucent. Do not brown.
- Pour in your white wine, and mix well with mirepoix, bringing the wine to a low simmer.
- Place fish bones and scraps in stockpot on top of mirepoix; this will prevent the bones from scorching and giving you stock on off flavor.
- Cover with cold water.
- Add Sachet and bring stock to a simmer.
- Simmer uncovered over low heat for 45 minutes.
- Strain through a fine mesh strainer, discarding bones, mirepoix and sachet, leaving you with your freshly made fish stock.
For more information, listen to the Free Culinary School Podcast Episode 2 which talks all about culinary stocks.
