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.

Fish Fumet

Course: cooking

Cuisine: French

Keyword: fumet, seafood, stock

Prep Time: 10

Cook Time: 25

Servings: Liters

Calories: 40kcal

Cost: $3

The fish sauce foundation

Print Recipe

Equipment

1 Large pot
1 chinois
1 Wooden spoon
1 Large bowl
1 Ladle
2 bowls
1 Strainer

Ingredients

1500 g Fish bones/heads mahi-mahi, branzino, scraps…
20 g Olive oil
250 g Onions chopped
150 g Carrots peeled and chopped
100 g Fennel green parts, chopped
40 g Garlic crushed with skin on
3 g Salt
120 g White wine
3 L Water
1 bouquet Thyme/bay leaf/leek/celery/peppercorns/3 cloves

Instructions

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.