Fish Fumet

Indulge in the exquisite flavors of the sea with a sensational Fish Fumet recipe by chef Bruno Albouze. This traditional French fish stock is a labor of love, made by simmering fish bones and heads with a medley of aromatic vegetables including onions, garlic, carrots, fennel, leek, and bouquet garni in a fragrant broth of water and white wine. The result is a rich and flavorful base that elevates any seafood dish to new heights of culinary excellence.

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The fish sauce foundation

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Fish Fumet

Place fish bones and heads in a large bowl and cover with cold water. Let stand 1 hour. Drain, then rinse fish under cold running water, washing away any large areas of blood, such as near spine. In a large pot, add olive oil and sweat together carrots, onions, fennel, garlic, salt on medium high heat. Deglaze with the wine, and cook for 2 minutes. Add water, bouquet garni and bring to boil. Add fish bones, heads and scraps, bring to a boil and cook on medium heat for 25 minutes. Skim off impurities that rise to the surface during cooking. Fish fumet should not boil longer than 25 minutes; it makes stock cloudy.
Turn heat off and grab solids from the stock with the strainer, and discard. Sieve liquid and transfer to a saucepan. Bring to boil and cook on medium heat for an hour or so. The more you reduce your stock, the more intense the flavor becomes.
Transfer fumet to a large bowl and set the bowl of stock in an ice bath. Now, you've got an excellent base for all seafood dishes that call for sauces like the famous Monkfish Stew with Aioli Bourride La Bouillabaisse Sétoise.

Storage

Fish fumet can be refrigerated for up to 48 hours or freeze in deli containers for up to 6 months.

Velouté Sauce

Velouté sauce is one of the five classic French mother sauces, known for its smooth, velvety texture. It's made from a light stock, typically chicken, veal, or fish, and is thickened with a roux.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously to combine. Cook the mixture, whisking constantly, for about 2 minutes, until it becomes a light blonde color. This is your roux. Add the hot stock to the roux, continuing to whisk to prevent lumps. Bring to boil and cook for 10 minutes on low heat whisking every so often. Season the sauce with salt and white pepper to taste. For an extra smooth sauce, strain the velouté through a fine-mesh sieve or cheesecloth to remove any lumps or impurities.
Tips: If the sauce is too thick, you can thin it with a little more stock. If it's too thin, let it simmer a bit longer to reduce further.

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