What Is Fish Fumet?
Fish fumet, pronounced “fumay,” is fish stock made from fish bones. For a fish fumet, boil onions, carrots, celery, bouquet garni, and fish bones (and heads) in water for one hour. Avoid using skin and bloodlines as this may produce a cloudy stock. For this recipe, you will need to assemble a bouquet garni for the broth. To learn more about what it is and how to use it, check out “How to Make and Use Bouquet Garni.”
Types of Fish to Use in the Fumet
We picked up some red snapper for this recipe. We use the heads and the bones to flavor the fumet. You may choose to use red snapper; however, the following other types of white fish are great alternatives:
Clean and Debone Your Fish
We removed the filets and the cheeks from the snapper and cooked them up for a hearty snack.
You may purchase fish bones directly from the fish store. However, if you cannot, purchase a couple of whole fish, remove the scales, skin, and fins, chop off the heads, remove the meaty bits, and use the remainder in the stock. Ensure you have a sharp knife and scissors handy for this exercise.
Finally, be sure to clean the fish bones and heads well with running water to remove all excess blood before adding them to the pot. Check out this video to learn how to clean, fillet, and debone a fish.
How to Use Fish Fumet
- Cook up a flavorful fish stew
- Cook rice in it to make a paella
- Use it to flavor any rice dish
- Poach a fish
- Make a seafood risotto
- Cook up a delicious lobster bisque
Reheating and Storage
Store the fish fumet in the refrigerator and consume for up to 3 to 4 days. Otherwise, freeze the fish fumet for up to 2 months. To reheat it, remove the fumet from the refrigerator or the freezer, and add the fumet to a saucepan. Place the saucepan on the stovetop at medium heat until warm.
Noteworthy Recipes to Try Using Fish Stock
How to Make Fish Fumet
- 1 carrot diced
- 1 celery stalk diced
- 1/2 white onion diced
- 1 lemon sliced
- 1 tbsp extra-virgin olive oil
- 2 red snappers bones and heads
- 5 cups cold water
- 2 tsp salt
- 2 bay leaves
- 2 sprigs rosemary
- 1 handful flatleaf parsley leaves
- 6 sprigs thyme
- 5 peppercorns
1. Cut the Vegetables and Prepare Bouquet Garni
- Dice carrots, white onion, celery, and fennel. Finely chop flatleaf parsley and chives. Mince garlic and slice lemons. Set aside.
- Cut the cheesecloth in a large square (with three to four layers) and place bay leaves, rosemary, flatleaf parsley, thyme, and peppercorns on top of the cheesecloth.
- Tie up the cheesecloth into a bouquet and fasten it with a strand of twine or string. Set aside.
2. Clean and Debone Fish
- Take two whole red snapper fish. Clean and remove the scales.
- Chop off the heads of each fish. Cut out meaty parts such as cheeks and filets. Alternatively, you may purchase fish bones for this recipe.
3. Sauté Vegetables and Bones in the Pot
- Place a medium pot on the stovetop at medium heat. Pour olive oil into the pot. Allow it to heat.
- When the oil is hot, add carrots, white onion, and celery. Sauté for 5 minutes or until onions are translucent. Add red snapper bones and heads, sliced lemons, salt, ground pepper, and bouquet garni.
4. Simmer for One Hour
- Cover with cold water. Simmer on low heat, uncovered, for 1 hour.
- Strain through a fine sieve.