Equipment
Ingredients
Fish and Liquids
- 1000 g white fish bones and heads, rinsed, gills removed
- 150 ml dry white wine
- 1500 ml water, cold
Aromatics
- 15 ml olive oil
- 150 g leek, sliced, white and light green parts only
- 100 g celery, chopped
- 100 g fennel bulb, chopped
- 10 g parsley stems
- 2 g fresh thyme, whole sprigs
- 1 bay leaf
- 2 g black peppercorns, whole
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 306 kcal
- Protein
- 46 g
- Carbohydrates
- 9 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 188 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 108 mg
- Potassium
- 1321 mg
- Calcium
- 103 mg
- Iron
- 2.4 mg
- Magnesium
- 108 mg
- Phosphorus
- 549 mg
- Zinc
- 1.3 mg
- Vitamin A
- 90 mcg
- Vitamin C
- 15 mg
- Vitamin D
- 2.3 mcg
- Vitamin E
- 2.7 mg
- Vitamin K
- 85 mcg
- Vitamin B6
- 0.8 mg
- Vitamin B12
- 2.3 mcg
- Thiamin
- 0.24 mg
- Riboflavin
- 0.22 mg
- Niacin
- 5.6 mg
- Folate
- 62 mcg
- Water
- 691 g
- Alcohol
- 4 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Thoroughly rinse the fish bones and heads under cold water, meticulously removing any trace of gills, bloodlines, or organs to ensure a clear, sweet-tasting stock.
Heat the olive oil in a large stockpot over medium heat. Add the sliced leek, chopped celery, and chopped fennel, then gently sweat the vegetables without browning until softened.
Pour the dry white wine into the stockpot to deglaze, scraping any bits from the bottom. Allow the wine to reduce by half to cook off the raw alcohol flavor.
Add the prepared fish bones, cold water, parsley stems, fresh thyme, bay leaf, and black peppercorns to the stockpot. Slowly bring the liquid to a gentle simmer around 85°C/185°F.
Simmer the stock gently for 30 minutes. Use a skimmer to periodically remove any white foam or grey impurities that rise to the surface.
Remove the stockpot from the heat. Carefully pour the liquid through a fine mesh strainer into a clean heat-proof container, discarding the bones and vegetables without pressing on them.
Cool the stock rapidly by placing the container in an ice bath before transferring to the refrigerator, or use immediately as a base for soups and stews.
Chef's Notes
- Always ask your fishmonger for white-fleshed fish bones like cod, halibut, or snapper. Avoid oily fish like salmon, mackerel, or tuna as they create a cloudy, aggressively strong stock.
- Starting with cold water is crucial; it helps extract proteins slowly, allowing them to coagulate and rise to the surface so you can skim them off before they boil back into the stock.
- Unlike meat stocks that simmer for hours or days, fish stock captures the ephemeral essence of the sea in just 30 minutes. Cooking it longer will extract bitter calcium from the bones.
- Avoid using carrots in fish stock if you want to maintain a pure, pale color, which is preferred in classic French fumet preparations.
Storage
Refrigerator: 4 days — Cool completely before transferring to airtight containers.
Freezer: 6 months — Freeze in ice cube trays or quart containers for easy portioning.
Reheating: Bring to a gentle simmer before using in recipes.
Troubleshooting
The stock tastes bitter or overly fishy
Cause: The stock was boiled too vigorously, cooked longer than 45 minutes, or the fish gills/bloodline were not removed
Fix: Cannot be fixed
Prevention: Never let fish stock boil, keep cook time strictly under 40 minutes, and clean bones thoroughly before starting
The stock is cloudy and opaque
Cause: Stirring the stock while simmering, pressing the solids through the strainer, or using oily fish
Fix: Can be clarified with an egg white raft, but often fine to use as-is for opaque soups
Prevention: Do not stir during cooking, let gravity strain the liquid, and only use white-fleshed fish bones
Cultural Context
Fumet de Poisson is a cornerstone of classical French cuisine, famously codified by chefs like Auguste Escoffier. It serves as the refined backbone for delicate sauces like Veloute de Poisson and celebrated regional dishes such as Bouillabaisse.
