Fish Stock Formula

Fish Stock Recipe

Fumet (French for fish stock) is delicate and light in color. This fish stock recipe is ideal for making sauces for any fish dish, or as a base for clam chowder or other fish/seafood soups.

Use fish stock to moisten salmon cakes, poach fish, season seafood-centric risottos, flavor rices, infuse vegetable purees to put under fist, etc.

Fish Stock Formula

  • 1:2 proportion white mirepoix to salmon bones
  • Sweat in butter
  • Deglaze with white wine
  • Add peppercorns, coriander, bay leaves
  • Simmer 45 minutes
  • Strain through cheesecloth for clarity


  1. Acquire the bones of 1 or two good-sized, high quality fish.
    1. An easy way to do this is to purchase a whole fish from the seafood/butcher department at the grocery store, ask the butcher to bone and filet it, then make sure you get those bones!
    2. My favorite fish to use is a wild-caught pacific salmon but many feel that a white fish is better for stock.
    3. Rinse the bones clean of any blood and scales.
  2. Use a 1:2 proportion of white mirepoix to bones by volume.
    1. White mirepoix = a 50%/50% mix celery and onions. You can add a sprinkling of parsnips for additional flavor.
  3. In a stockpot, sweat a mirepoix of celery and onions in a bit of butter. Keep the heat low.
  4. Just as the veggies take on a bit of translucency, set the fish bones on top.
  5. Cover the pot with a lid for 5-10 minutes.
  6. Proceed when the fish bones start to sweat.
  7. Add a few ounces of white wine.
  8. Scrape the bottom of the pan as the wine boils to dissolve any bits that may be stuck to the bottom.
  9. Add enough cold water to the pot to immerse the bones at least one inch below the surface. Accent it with whole herbs and spices to your liking; less is more.
  10. Bring the pot to a boil and reduce to a moderate simmer for 45 minutes.
  11. Skim the surface a few times during cooking.
  12. Strain the stock by lining a strainer or colander with five or six layers of cheesecloth. The stock is now ready.

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