Fish stock is also called fish fumet and it is a basic cooking skill. The idea is to extract the fish flavors by cooking fish bones in water with an aromatic garnish originally made to extend or to enhance flavors or to make sauces.
Remove the gills by pulling them away. For the eyes, pull them up and cut the optic nerve with scissors to remove them. If possible, ask the fishmonger to do it for you. But, eyes and gills must be removed for the quality of the .
Wash the fish bones under cold running water for 10 minutes. Remove all impurities with your fingers. Run under cold water for ten more minutes. in a colander.
Meanwhile, cut the vegetables to make a (a paysanne is a mixture of vegetables cut into small squares or triangles). Place the olive oil in a large saucepan and warm it on low heat. Add the paysanne, and sweat on low heat for 8 minutes, without browning. Add the fish bones and sweat for five more minutes. Add the white wine (optional) and sweat for five more minutes. Add the Bouquet Garni and the cold water.
Ensure that the ingredients are covered by 3 centimeters (1 inch) of liquid. On medium heat, bring the fish stock almost to a boil. Reduce heat and . Skim the surface every 10 minutes to remove foam and impurities. Cook for a maximum of 30 minutes. Turn the heat off, and let stand for 30 minutes.
Strain through a fine strainer, cool, and refrigerate. A layer of fat will solidify on the surface when the stock cools. Using a , remove the fat. Use a paper towel to absorb any remaining fat.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Skim often and never let a stock boil hard — a gentle simmer is what keeps it clear and full of flavor. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
