Fish Fumet (Aromatic Fish Stock)
Creating a Rich and Aromatic Fish Stock
Hello everyone! I’m thrilled to share a recipe I’ve developed and refined over more than 10 years as a professional chef. My primary motivation for sharing is to offer a small bit of help to those venturing into the culinary business. While this recipe may seem simple, I confidently share it because it’s one I’ve personally created and researched extensively. Please note that I am currently not actively working in a kitchen, so I am unable to provide personal photos of the cooking process or the final dish. The images you see are for reference. I will promptly remove or revise anything that causes an issue. My aim here is to provide valuable insights for aspiring restaurant owners. Please use this recipe as a guide to enhance your culinary creations. This fish fumet will add a wonderful depth of flavor to a variety of dishes.
Ingredients
- 1kg fish bones with some flesh attached (fresh white fish bones recommended)
- 100cc white wine
- 1 bouquet garni (a bundle of herbs like bay leaf, thyme, and parsley stems)
- 60g unsalted butter
- 1.5L water
- 60g onion (roughly chopped)
- 1 stalk celery (roughly chopped)
- 50g button mushrooms (halved)
Cooking Instructions
Step 1
Thoroughly prepare the fish bones. To remove all traces of blood, soak them in cold water for at least 6 hours. It’s beneficial to change the water once or twice during this soaking period.
Step 2
Place the blood-free fish bones into a pot. Add enough water to just cover the bones. Begin heating over high heat.
Step 3
As the water starts to warm, scum will begin to rise to the surface. Skim this off meticulously. Once the scum is removed, add the white wine, bouquet garni, roughly chopped onion and celery, halved button mushrooms, and butter. Stir everything gently, then reduce the heat to medium-low and simmer for at least 1 hour. Gently simmering is key to extracting the full flavor.
Step 4
Once the stock has simmered for over an hour and the delicious aroma fills your kitchen, turn off the heat and allow it to cool completely. Strain the cooled stock through a fine-mesh sieve for a clear, refined liquid. This fish fumet can be stored in the refrigerator for about a day; it will develop even deeper flavors. Keep it refrigerated or frozen until ready to use.