“This is the base for another recipe posted here Sonoma Bourride with Halibut(rz# 184789). Although you can make seafood chowders, soups and stews without fish fumet, they are ALWAYS better when they have a freshly made stock as a foundation. You can make a large batch of this and freeze it in 2-3 cup portions so that you have it whenever you need it. To get the "frames" needed for this recipe, just ask you local fish monger for the heads, bones, frames, tails, etc; they are usually happy to give them away. DO NOT cook this fumet for more than 30 min with the bones. If you want a stronger stock, after discarding the fish and the veggies, reduce the fumet by half. If you cook this WITH the fish for more than 30 min, you will end up with a very "fishy" stock....that is not good eats!!”
1hr 10mins
6 cups

Ingredients Nutrition


  1. Wash the fish parts in cool water, removing and discarding any blood or bits of innards.
  2. Put the fish and 2 Tbs salt in a large bowl, cover with tap water, and let soak for 30 minute.
  3. Drain off salty water.
  4. Break the fish frames into large pieces and put them in a heavy stock pot.
  5. Add the onion, leek, celery, peppercorns, bay leaf and fresh herbs.
  6. Pour the wine and 8 cups of water into the pot and bring it to a boil over medium high heat.
  7. Skim off any fat that forms on top.
  8. Reduce the heat to low and simmer gently for 25-30 min -- NO LONGER THAN 30 MIN! Do not overcook.
  9. Strain the mixture and discard the fish, vegetables, and herbs.
  10. Cool to room temperature and refrigerate, covered, overnight.
  11. Skim off any fat that has formed on top of the fumet.
  12. Store in the refrigerator for up to two days and use as directed in specific recipes. Fumet can be frozen for as long as two months.
  13. For a stronger fumet, transfer the hot fumet to a clean saucepan over medium heat and simmer until reduced by half, about 15 minute.

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