This classic fish stock recipe comes together in under an hour and is the perfect liquid for all your seafood recipes.
Servings: 12
Prep Time: 15 minutesminutes
Cook Time: 1 hourhour15 minutesminutes
Ingredients
2tablespoonsclarified butter or neutral-flavored oil
1small diced yellow onion
2small diced carrots
2small diced ribs of celery
2smashed garlic cloves
5poundswhite fish bones
1cupchardonnay wine
1lemon sliced in half
1bay leaf
8 to 10parsley sprigs
2thyme sprigs
½teaspoonpeppercorns
1 ¼gallonwater
Instructions
Cut the vegetables into small dices, or slices
Break down the fish bones. In a lot of cases, they will come in whole and will not fit in a pot. I prefer to cut them down 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.
Place in the lemon, parsley, thyme, bay leaf, and peppercorns.
Next, pour in the water until it has covered the bones by about 2 to 4 inches.
Simmer over low to medium heat for 45 minutes. Be sure to regularly skim off any impurities that are on the top.
Strain the fish fumet through a chinois or fine mesh strainer.
Cool and store or use in a recipe.
Notes
Make-Ahead: You can make this recipe up to 2 days ahead.How to Store: Once cool, cover and store in the refrigerator for up to 3 days. Cover and freeze for up to 6 months. Thaw in the refrigerator for 1 day before reheating and using.How to Reheat: Add the desired amount of fish fumet to a medium-size pot and heat over low heat until hot. Adjust seasonings with salt and pepper.If you use bones from salmon, it will have an overpowering salmon flavor.Skimming the scum is when you use a spoon to remove the impurities from the vegetables and protein in the fish fumet and discard it. You do this every 20-30 minutes until the fish stock is done cooking.You can also use any neutral-flavored oil in place of the clarified butter.Substitute the fresh thyme with 1 teaspoon of dry thyme.