Fish Fumet

Name: Fish Fumet
Yield: makes about 6 cups
Ingredients: 2 pounds bones from white fish, such as trout, snapper, flounder, or bass; 2 teaspoons olive oil; 1 cup chopped onion; 1/2 cup chopped celery; 1 cup diced leek (thoroughly washed) and/or fennel trimmings (bulb and feathery tops); 1 cup mushroom trimmings, or 6 button mushrooms; 2 cups dry white wine; Bouquet Garni (p. 145) made with bay leaf, thyme, tarragon, parsley stems; 1/4 teaspoon whole black peppercorns; 1/4 teaspoon salt

December 14, 2011

“Fumet” is the French term for an aromatic broth (typically fish or vegetable, though it can also refer to a meat stock) that is simmered down to concentrate the flavors. Making your own fish stock is easier than you think and adds irreplaceable flavor to recipes, such as Gulf Coast Bouillabaisse (p. 220) and Southern Shrimp Stew (p. 228). Whatever you don’t use can be frozen in small plastic containers (for up to 2 months), so you can pull it out for quick seafood pasta, risotto, or poaching liquid for a fresh fillet.

Cooks' Note

An alternative to fish fumet is the strained juice from mussels steamed in white wine with herbs. Or feel free to add a few mussels to the pot with your fish bones for a really rich and tasty fumet.

Recipe notes

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