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10 mins
Fish Fumet Recipe

Fish Fumet


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Fish Fumet (concentrated fish stock) is used in preparing many sauces accommodating fish dishes or fish soups (It keeps up to 3 days in the fridge and up to 3 months in the freezer). Some supermarkets sell solid fish stock in cubes (different from Court Bouillon), or liquid fish stock in bottles.

Fish Fumet relies on the use of fish trimmings - that's all the heads and tails and bones that the fishmonger removes when selling prepared fish. All you have to do is ask! They will be happy to give it to you if you are a regular customer or are buying fish from them.

      Preparation Time: 10 Minutes

      Cooking Time: 1 Hour

Ingredients for Fish Fumet

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to make 1 pint (550ml) of fume:
1½ lb
fish trimmings (heads, bones)
2 large
2 large
bouquet garni (thyme, parsley, bay leaf)
1 cup
dry white wine
2 pints
coarse sea salt
freshly ground black pepper


How to Cook Fish Fumet

  1. Peel and finely chop the onions, shallots and carrots. Roughly crush the fish trimmings, then put them in a large pan with the onions, shallots and carrots. Add the bouquet garni, and the half lemon, cut in half again.
  2. Pour in a large glass of white wine and 2 pints (1.2ltr) of water. Add a generous pinch of sea salt and a few twists of freshly ground black pepper. Bring to boil, then turn the heat down and simmer without covering, allowing the stock to reduce for one hour.
  3. When the liquid has cooled, strain through a sieve (strainer), retaining the liquid and disposing of the solids. Store in the fridge or freezer.

You can add a stick of celery (chopped) if you have one handy.
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