Fish Stock Recipe

A fish stock recipe and a fish fumet recipe are similar. Their results can be used interchangeably in most recipes. Both produce a clear stock with a pronounced fish flavor. A fumet, however, is more strongly flavored and aromatic, and it contains an acidic ingredient such as white wine or lemon juice.

Fish stock recipes usually require 30 to 45 minutes of cooking time.

Never blanch fish bones and crustacean shells, because it removes too much flavor. They may be sweated without browning. To sweat is to cook a food in a pan without browning over low heat until the item softens and releases moisture. Sweating allows the food to release its flavor more quickly when cooked with other foods.

When working with fish stock recipes, such as my favorites below, make sure the mirepoix are cut small so that all their flavors can be extracted during the short cooking time.

Recipe for Fish Stock

*Water, 2 1/2 qts.

*Mirepoix, small dice, 1/2 lb. (a mixture of 50% onions, 25% carrots and 25% celery)

*Mushroom trimmings, 4 oz.

*Sachet (ingredients tied in a cheesecloth bag):

• Bay Leaves, 1


• Dried Thyme, 1/4 tsp.


• Peppercorns, crushed, 1/8 tsp.


• Parsley stems, 4

Yield: 1/2 gallon

1. Combine all ingredients in a stockpot.
2. Bring to a simmer and skim as necessary.
3. Simmer for 30 to 40 minutes.
4. Strain, cool and refrigerate.

Recipe for Fish Fumet

*Whole butter, 1 oz.

*Onion, small dice, 1/2 lb.

*Parsley stems, 6

*Fish bones, 5 lbs.

*Dry white wine, 1 1/2 cup

*Lemon juice, 1 oz.

*Cold water or fish stock, 3 1/2 qts.

*Mushroom trimmings, 1 oz.

*Fresh thyme, 1 sprig

*Lemon slices,5

1. Melt the butter in a stockpot.
2. Add the onion, parsley stems and fish bones. Cover the pot and sweat the bones over low heat.
3. Sprinkle the bones with the white wine and lemon juice.
4. Add the cold water or fish stock, mushroom trimmings, thyme and lemon slices. Bring to a boil, reduce to a simmer and cook for 30 minutes, skimming frequently.
5. Stain, cool and refrigerate.

I think you'll be quite pleased with the above recipes. They are my favorite fish stock recipes, and I wholeheartedly recommend them. Try them - you'll like them.

Principles Of Stock Making
White
Brown
Vegetable
Court Bouillon

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