Fish Stock

Fish Stock

Prep Time: 0

Yield: 0

Fish stock is also know as fish fumet. Make sure the fish bones you use are from lean fish and not fatty fish (avoid salmon or trout bones, for instance).


  • 6 pounds lean fish bones, heads, etc.
  • 1 whole clove
  • 1/4 teaspoon cracked black peppercorns
  • 1 bay leaf
  • 6-8 parsley stems, chopped
  • 1 cup dry white wine
  • 4 quarts cold water
  • 4 ounces mushroom trimmings
  • 4 ounces parsnips, diced
  • 4 ounces celery, diced
  • 8 ounces onions, diced
  • 2 Tablespoons butter


  1. Melt the butter in the bottom of a large stockpot. Add the mirepoix (onions, celery, parsnips, mushrooms), and place the bones on top. Cover the mixture with a piece of parchment paper cut to fit the pot. Sweat the mirepoix and bones over low heat for about 5 minutes, until the bones turn opaque and release some juices. Add the wine, bring to a simmer. Add the sachet (parsley, bay, peppercorns, clove and placed into a 4" square of cheesecloth and tied into a sack), and water to cover.

    Bring to a simmer, skim any scum that forms, and continue to simmer for 45 minutes. Strain through a china cap layered with cheesecloth. Cool the stock immediately in an ice-water bath, transfer to a container and refrigerate. Skim off any fat that rises to the top.

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