Fish Stock Recipe (Fish Fumet)

This classic fish stock recipe comes together in under an hour and a half and is the perfect liquid for all your seafood recipes.

You will love how quickly this comes together and the unique flavors it has.

INGREDIENTS:

– butter – yellow onion – carrots – celery – garlic cloves – white fish bones

Cut the vegetables into small dice, or slices.

Break down the fish bones. In many cases, they will come in whole and not fit in a pot. I prefer to cut them into 6” x 6” pieces using a cleaver.

Roast the vegetables in clarified butter over medium heat until lightly browned, which takes about 8 to 10 minutes.

Add in the fish and sauté for 4 to 6 minutes. It will be hard to move the bones around but do the best you can.

Next, deglaze with wine and cook until the amount of liquid I reduced by one-half.

Swipe up for full recipe!

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