Fish Stock Recipe (Fish Fumet)

🧂 Ingredients

• 2 tablespoons clarified butter or neutral-flavored oil
• 1 small diced yellow onion
• 2 small diced carrots
• 2 small diced ribs of celery
• 2 smashed garlic cloves
• 5 pounds white fish bones
• 1 cup chardonnay wine
• 1 lemon sliced in half
• 1 bay leaf
• 8 to 10 parsley sprigs
• 2 thyme sprigs
• ½ teaspoon peppercorns
• 1 ¼ gallon water

Instructions

• 1 Cut the vegetables into small dices, or slices
• 2 Break down the fish bones. In a lot of cases, they will come in whole and will
  not fit in a pot. I prefer to cut them down into 6” x 6” pieces using a cleaver.
• 3 Roast the vegetables in clarified butter over medium heat until lightly browned,
  which takes about 8 to 10 minutes.
• 4 Add in the fish and sauté for 4 to 6 minutes. It will be hard to move the bones
  around but do the best you can.
• 5 Next, deglaze with wine and cook until the amount of liquid I reduced by one
  half.
• 6 Place in the lemon, parsley, thyme, bay leaf, and peppercorns.
• 7 Next, pour in the water until it has covered the bones by about 2 to 4 inches.
• 8 Simmer over low to medium heat for 45 minutes. Be sure to regularly skim off any
  impurities that are on the top.
• 9 Strain the fish fumet through a chinois or fine mesh strainer.
• 10 Cool and store or use in a recipe.

Nutrition Info