Fish Stock Or Fumet (Ii)
15m prep 45m cook 1h 0m ready
A classic French fish stock (fumet) made from white fish bones, aromatic vegetables, white wine, and herbs. Simmered gently and strained for a flavorful base.
Ingredients
- 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
- 1 small onion, thinly sliced
- 1 large leek, halved lengthwise, well cleaned, and sliced
- (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
- (4 ounces cremini mushrooms, sliced)
- (1 to 2 garlic cloves, smashed)
- (1 cup dry white wine)
- (4 thin slices lemon)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- Cold water to cover
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 2 pounds fish heads, collars, and bones from white fish such as halibut, cod, snapper, bass, or tilefish
- 1 small onion, thinly sliced
- 1 large leek, halved lengthwise, well cleaned, and sliced
- (½ fennel bulb, thinly sliced, or a few fennel stalks, coarsely chopped)
- (4 ounces cremini mushrooms, sliced)
- (1 to 2 garlic cloves, smashed)
- (1 cup dry white wine)
- (4 thin slices lemon)
- 4 sprigs parsley
- 3 sprigs thyme
- 1 bay leaf
- Cold water to cover
Let's Cook
-
Step 1.
Assemble the ingredients for version I. Add 2 tablespoons butter or olive oil to a stockpot over medium heat. Add the sliced onion, leek, fennel, and garlic to the pot and cook, stirring, until the onion has softened, about 5 minutes. Add the fish bones and white wine and cook for another 3 minutes, or until fragrant and the wine has cooked off a bit. Add the herbs and cold water to cover. Simmer, strain, and store as directed.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.