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Fish Fumet/Stock

Never use salmon bones for stock, the fish is too oily. You can usually, easily obtain fish bones for stock from your local fish market.

Don’t miss our recipe for Cioppino

Scale

Ingredients

Instructions

  1. Rinse any blood off your fish bones in cold water for a clearer stock.
  2. Place all ingredients in a large stockpot.
  3. Bring to a boil, skimming off the foam as it rises to the top.
  4. Lower heat and simmer for 30 minutes, do not overcook as this may spoil the flavor.
  5. Strain fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible and allow to cool before storing.
  6. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Notes

Adapted To | Michael Chiarello