Fish Stock (or Fumet)


Fish Stock (or Fumet)

Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 30 minutes
Course: Essentials
Servings: 2 Quarts


  • 1/2 white onion, peeled and rough chopped
  • 1 carrot, peeled and rough chopped
  • 1 celery stalk, rough chopped
  • 1/2 leek, cleaned and rough chopped
  • 1 lb fish heads/bones
  • 5 black peppercorns
  • 1 bay leaf
  • 3 sprigs of thyme
  • 1 Tbl olive oil
  • 1/2 C dry white wine


Mise en place

  • Rough chop the vegetables
  •  Wash the fish parts with cold water, discard any blood spots, and cut into palm-sized pieces.


  • In large stock pot, sweat the vegetables in olive oil.
  • A fish parts to vegetables and sweat until all of the juices evaporate. Then add the white wine, herbs and peppercorns.
  • Cook until wine has nearly evaporated.
  • Add 3 quarts cold water to pot and bring to a boil.
  • Reduce on a low simmer for 1 ½ hours.
  • Strain the stock with a fine sieve, let cool, and refrigerate or freeze in a sealed container.


Tip: NEVER add salt to a stock preparation because each dish you make will require varying degrees of added salt. For example, if you were to use salted stock in a recipe that calls for soy sauce, you may fine the dish overly salty.
Jamie Kelly is an American marketing professional turned gastronaut. She is eating her way through a full-spectrum exploration of food culture in Spanish-speaking lands and staging ambitious re-enactments of her finds in her own kitchen. To join the expedition, follow at FB: gastro-curious, IG: jamie_gastrocurious and