Fumet is a light, aromatic stock traditionally made from fish bones, white vegetables, wine and herbs. It is used as a flavour base for fish sauces, soups, veloutés and seafood dishes. A well-made fish fumet should be clean, delicate and concentrated without becoming overly strong or bitter.
Rinse and prepare the bones, removing blood, gills and visible impurities. Sweat the white mirepoix gently in a small amount of butter or oil without browning. Add the bones, wine and aromatics, then cover with cold water. Bring slowly to a gentle simmer, skim as needed and cook for a relatively short period—often around 20 minutes, depending on the bones and recipe. Strain promptly through a fine chinois and cool safely if not using immediately.
Fish fumet is used in fish velouté, white-wine sauces, seafood soups, risotto and other preparations where a clean seafood background is required. It can be reduced carefully for a more concentrated base, but prolonged cooking may extract unwanted flavours.
Fumet is a stock made from fish bones. Court-bouillon is an aromatic poaching liquid made mainly from water, wine or vinegar and vegetables. Shellfish stock is usually prepared separately from shells and aromatics, often with a different browning and cooking method.
Chef’s tip: use fresh bones, remove blood and gills, and keep the simmer gentle. Strain promptly; a fish stock should taste clean and delicate, not muddy or bitter.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
