Fish Stock

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Fish Stock

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


  • 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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