Fish Stock Recipe (Fish Fumet) (2024)

FAQs

What is the difference between fish stock and fumet? ›

Although the terms fish stock and fumet are used interchangeably, they are slightly different in composition and preparation. A fumet uses only the frames from flatfish such as flounder and sole, is cooked only briefly, in 20 minutes, and contains wine.

In a large saucepan, heat oil over medium-high heat until shimmering. Add onion, fennel, leek, celery, and garlic, and cook, stirring, until vegetables have softened slightly, about 3 minutes. Stir in fish heads and bones. Add wine and cook, stirring, until it begins to steam.

Fish fumet is a French-style concentrated fish stock that is made from white fish such as halibut, bream, or bass. The skin and bloodline are removed to keep the stock from becoming cloudy.

Can a fumet be made with bones other than fish? Yes, they can be made with the shells of crustaceans like lobster or crab. 7.

However it presents itself the fume is the basis for flavor in your soup, or sauce. As a complimentary ingredient in other recipes it can lend well to dishes such as pad thai or other recipes that fish stock is used to complement this flavor.

Fish fumet, often called the 'liquid gold' of culinary creations, is a rich and flavorful broth derived from simmering fish bones, aromatic vegetables, herbs, and spices. Distinct from fish stock, fish fumet is renowned for its concentrated essence, intense flavors, and delicate balance.

The best fish bones to use for making fish stock are ones from mild, lean, white fish like halibut, cod, or flounder. As a general rule, you'll want to avoid salmon, trout, mackerel, or other oily, fatty fish since their strong flavor will likely overpower your finished dish.

Fish stock, also known as fish fumet and fumet de poisson, is a concentrated stock made from fish bones, vegetables, and herbs. It is commonly used in fish or shellfish-related dishes that call for braising, poaching, or boiling in liquid to enhance the flavor.

The French refer to fish stock as fumet, which commonly contains white wine and is reduced to concentrate the flavors. Stocks made from shellfish are also included in this category.

Stocks are prepared with a few basic ingredients including bones, mirepoix, herbs and spices, and sometimes tomatoes or wine. They are often prepared using leftover ingredients as a cost-effective measure for the kitchen.

What is a good substitute for fish stock? ›

Straight from the bottle, clam juice is a perfectly suitable replacement for fish stock, or fumet, in any recipe.

What is the formula for making fish stock or fumet, 1 gallon? 11lbs of fish bones, 4 oz of oil, 1 lbs of white mirepoix, 10 oz mushrooms, 31/2 qts water, 1 qt of white wine, 1 sachet, 2 Tbsp of salt 2.

You must only use the bones of white fish; bass, cod and flat fish are good to use. Bones of oily fish such as salmon, mackerel or tuna are too fatty and will make your stock greasy and unpleasant. The fish bones must be cleaned of any blood and gills as these will impart a nasty, bitter taste and cloud up your stock.

And what I call homemade fish stock is what you call fish fumet, Joe: white-fleshed fish head/bones/skin cooked with aromatic vegetables and herbs, white wine and water.

However, when making a fumet, the bones are sweated before adding cold water and simmering. The sweating of the bones gives fumet a stronger flavor than a stock. An acidic ingredient, such as white wine or lemon juice, is also added to a fumet, making it more aromatic than a stock.

Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Fish stock, also called fumét in French, is a magnificent base for making soups, chowders, seafood risotto, and any number of sauces.