How to Make Fish Fumet (Fish Stock) and Seafood Stock
This post is the last in a series on homemade stocks. Make sure you check out the posts on chicken stock, veal stock and vegetable stock for more on the basics of making stock.
Fish fumet (pronounced foo-may) is a fish stock made from fish bones (and sometimes the head) of white fish such as halibut, bream, or bass. Avoid adding any skin or bloodline as this can make the stock cloudy. Fish fumet can be used as the base for some delicate sauces for poached fish, or in seafood soups like bouillabaisse, cioppino or when made with seafood, for lobster or crab bisque.
In this stock the vegetables are finely chopped because you want maximum flavor in minimum time. Rapid boiling can make the stock cloudy and simmering for longer than 20-30 min can yield a bitter flavor.
To make a seafood stock, replace the fish bones with shrimp, crab or lobster shells. See the bottom of the recipe below for instructions.
How to make Fish Fumet (fish stock) and Seafood stock