Fish Fumet

Fish stock may be made according to the same recipe as white stock. The following method yields a slightly more flavorful stock due to the preliminary sweating of mirepoix and bones in the butter and to the addition of wine.


1 oz

4 oz

2 oz

8 fl oz

1 gal

30 g

125 g

60 g


Butter Mirepoix: Onion, chopped fine Celery, chopped fine Carrot, chopped fine

(optional) Mushroom trimmings (optional) Bones from lean fish White wine (dry) Sachet: Bay leaf Peppercorns Parsley stems Whole clove Water, cold

Per 1 ounce:

Calories, 4; Protein, .4 g; Fat, .2 g (36% cal.); Cholesterol, .5 mg; Carbohydrates, .1 g; Fiber, 0 g; Sodium, 3 mg.


1. Butter the bottom of a heavy stockpot or saucepot. Place the mirepoix in the bottom of the pot and the bones over the top of it. Cover the bones loosely with a round of brown paper or parchment.

2. Set the pot over low heat and cook slowly for about 5 minutes, until the bones are opaque and begin to exude juices.

3. Add the wine, bring to a simmer, then add the sachet and water to cover.

4. Bring to a simmer again, skim, and let simmer for 30-45 minutes.

5. Strain through a china cap lined with several layers of cheesecloth.

6. Cool, vented, in a cold-water bath, and refrigerate.

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