Fish Stock

Name: Fish Stock
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8 cups
Cuisine: French
Ingredients: 1 kg kg white fish bones (such as cod or halibut); 2 tablespoons olive oil; 1 medium onion (chopped); 2 cloves garlic (crushed); 2 sticks celery (chopped); 1 cup dry white wine; 1 litre water; 1 sprig fresh thyme; 1 bay leaf; 5 whole black peppercorns

60 min 8 cups Medium

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Fish Stock

A delicate fish stock made from fish bones and aromatic vegetables, perfect for enhancing seafood dishes.

Prep

15 min

Cook

45 min

Total

60 min

Servings

Difficulty

Medium

Fish stock, known as 'fumet de poisson' in French, is a staple in French cuisine, providing a rich base for sauces and soups. This clear, aromatic broth is made by simmering fish bones with vegetables and herbs. It's an essential component in many seafood recipes, adding depth and complexity to the final dish. Creating your own fish stock at home is a rewarding process that allows you to control the flavour and quality of the ingredients. While it requires a bit of time and care, the result is a beautifully fragrant stock that elevates any seafood dish.

Instructions

Prepare the Fish Bones

Rinse the fish bones under cold water to remove any blood or impurities.

Pro tip: Use only fresh fish bones to ensure the best flavour and prevent a fishy odour.

Sauté Aromatics

In a large pot, heat olive oil over medium heat. Add the onion, garlic, and celery, and sauté until the onion is translucent, about 5 minutes.

Pro tip: Avoid browning the vegetables as it can alter the flavour of the stock.

Add Fish Bones

Add Fish Bones Add the prepared fish bones to the pot and cook for another 5 minutes, stirring occasionally. Ensure the fish bones reach an internal temperature of 145°F / 63°C by probing the thickest part of the bones. They should appear opaque and firm.

Pro tip: Ensure the bones are well mixed with the vegetables to enhance flavour.

Deglaze with Wine

Pour in the white wine and let it simmer until it's reduced by half.

Pro tip: This step adds depth to the stock and removes any raw alcohol taste.

Simmer the Stock

Add water, thyme, bay leaf, and peppercorns. Bring to a gentle simmer, then reduce heat to low. Cook for 30 minutes without boiling.

Pro tip: Skim off any foam or impurities that rise to the surface for a clearer stock.

Strain the Stock

Remove from heat and strain the stock through a fine-mesh sieve or cheesecloth into a clean bowl or pot. Discard the solids.

Pro tip: For an even clearer stock, strain it again through a fresh cheesecloth.

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Tips & Tricks

Use fresh fish bones for the best flavour.
Avoid oily fish like salmon or mackerel.
Simmer gently to avoid cloudiness.
Add herbs like thyme for an aromatic touch.

Frequently Asked Questions

What is fumet de poisson?

Fumet de poisson is a type of fish stock made by simmering fish bones with aromatics.

How long do you simmer fish stock?

Fish stock should be simmered for about 30 minutes to develop its flavour.

Can I freeze fish stock?

Yes, fish stock can be frozen for up to 3 months.

What kind of fish is best for fumet?

Use white fish like cod, halibut, or sole for the best flavour.

How can I use fish stock?

Fish stock can be used as a base for soups, sauces, or risottos.

Serving Suggestions

Once your fish stock is ready, it can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Consider making a large batch to have on hand for future recipes. Fish stock is the perfect base for seafood risottos, chowders, or a classic bouillabaisse. For a quick meal, use your fish stock to prepare a simple yet elegant seafood soup by adding some fresh shellfish and a splash of white wine.

Nutrition per serving

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