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Classic Fish Fumet

Name: Classic Fish Fumet
Yield: 2 L unsalted fumet
Ingredients: 1.5 kg White fish bones, gills removed, rinsed; 150 g Onion, thinly sliced; 100 g Leek, washed and sliced; 100 g Fennel, sliced; 20 g Butter; 150 ml Dry white wine; 20 g Parsley stalks; 1 Bay leaf; 2.5 L Cold water

A short, gentle extraction of white fish bones, fennel and wine.

Classic Fish Fumet prepared as described in the recipe

A short, gentle extraction of white fish bones, fennel and wine.

2 L unsalted fumet

Cook this

Ingredients

Batch

White fish bones, gills removed, rinsed1.5 kg
Onion, thinly sliced150 g
Leek, washed and sliced100 g
Fennel, sliced100 g
Butter20 g
Dry white wine150 ml
Parsley stalks20 g
Bay leaf1
Cold water2.5 L

Method

Sweat onion, leek and fennel in butter for 5 minutes without colour.
Add clean fish bones and cook for 2 minutes. Add wine and simmer for 2 minutes.
Add cold water and aromatics. Bring to a gentle simmer, skim and cook for 20 minutes only.
Strain delicately through a fine sieve without crushing the bones. Adjust to the stated yield for your chosen batch size with water if needed.

Chef’s notes

Use lean white fish bones; oily fish makes this delicate stock heavy and pronounced.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool rapidly in shallow containers or over ice, then refrigerate at 4°C or below for up to 3 days. Freeze measured portions for up to 3 months.

Classic Fish Fumet

Ingredients

Method

Chef’s notes

Keeping

Allergens and diet

Used in

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