Traditional Fish Stock Recipe (Fish Fumet)

Learn how to make fish stock (fish fumet) with any type of fish, whether it's a white fish or an oily fish. Easy, quick, and nourishing!

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Fill: Place well-washed fish heads, tails, and bones into a large stockpot. Add bay leaves, peppercorns, salt, and vegetables if using and fill with enough water to cover all the ingredients. If using wine, add it to the pot.
Simmer: Bring to a gentle simmer, then lower the heat so that it barely simmers with an occasional bubble. Skim off any scum that accumulates on the surface and continue to gently simmer. Add fresh dill or parsley.
Strain: Using a fine mesh sieve or strainer, strain the fish stock into a clean glass jar. Chill and store in the refrigerator.
Separate: When the fish heads and tails are cool enough to handle, pick off the fleshy parts of the fish to use in recipes. Discard the carcass.

Nutrition Facts is calculated using whole red snapper fish. Recipe makes approximately 3 quarts but will vary depending on how much liquid you use.

Storage: Store fish stock in an airtight container like a wide-mouth mason jar in the refrigerator for up to 3 days.

Helpful Tips:

Start with clean fish - Rinse the fish heads and tails very well under cold running water to remove any slime, blood, or debris. This will help prevent an off-flavor or bitter taste and yield a cleaner broth.
Remove gills - For more clarified fish fumet, remove fish gills that are on the side of the fish heads.
Keep it on low heat - Don't let your fish stock boil or vigorously simmer as that may produce more scum and result in a cloudy broth.
Know your fish - For a lighter fish stock, use white-fleshed fish such as red snapper or bass. If you want a heavier stock with a higher fat content, salmon heads and tails are a great option.