Fish fumet is an easy, elegant stock that can be used as a base for many fish or shellfish dishes. Quick Shellfish Recipes

Food & Wine
April 2012

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Recipe Summary

total:
1 hr
Yield:
Makes about 9 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a pot, heat the oil. Add the fish bones and the leek, onion and fennel and cook over moderately high heat, stirring, until the vegetables are just tender, 15 minutes. Add the wine and bring to a boil. Cook over moderately high heat until reduced by half, 20 minutes. Add 8 cups of water and the parsley stems and simmer over moderate heat for 30 minutes. Strain the broth and season lightly with salt.

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Make Ahead

The stock can be frozen for up to 2 months.

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