Homemade Fish Stock — Classic Fumet de Pescado for Soups and Sauces

Versión en Español

Homemade fish stock, or fumet, is white fish bones and heads simmered for 30 minutes with sautéed onion, garlic, celery, carrot, tomato, bay leaf, thyme, parsley, white wine, and water, then strained into a clear, aromatic broth. It takes 15 minutes of preparation and 45 minutes of cooking, and makes 4 servings of 250 ml.

A concentrated base for soups, stews, and seafood sauces, with an intense flavor from slowly cooked fish trimmings.

How to Make Fish Stock (Fumet)?

It needs only basic ingredients, bones and heads of fresh white fish such as hake, conger, or corvina, plus vegetables and herbs, cooked gently to draw out their flavor.

Nutritional Information

Each 250 ml serving of fish fumet contains approximately 50 kcal, 5 g of protein, 1 g of total fat (0.2 g of saturated fat), 10 mg of cholesterol, 3 g of carbohydrates, 1 g of sugars, and 300 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Fish Stock (Fumet) Recipe

Preparation: 15 minutes
Cooking: 45 minutes
Servings: 4 servings of 250 ml

Ingredients

• 500 g of fish bones and heads
• 2 garlic cloves
• 2 tablespoons of olive oil
• 1 medium onion
• 1 carrot
• 1 celery stalk
• 1 ripe tomato
• 1 bay leaf
• 1 sprig of fresh thyme
• 1 sprig of fresh parsley
• 1 liter (4¼ cups) of water
• 1 glass of white wine
• Fine sea salt
• Black pepper

Instructions

1. Rinse the fish bones and heads well under cold water and set aside. Peel and chop the onion, carrot, celery, and garlic, and dice the tomato. Heat the olive oil in a large pot over medium heat, add the onion, garlic, celery, and carrot, and sauté for 5 minutes until tender.

2. Add the tomato, bay leaf, thyme, and parsley and cook 3 more minutes. Add the fish bones and heads, then the white wine if using, and cook 2 minutes to evaporate the alcohol.

3. Cover with the liter of water and season with salt and pepper. Bring to a boil, then lower the heat and simmer for 30 minutes with the pot partly covered, stirring as little as possible so the stock stays clear.

4. Skim off any foam. Remove from the heat and strain through a fine sieve or cheesecloth for a clean, clear stock. Taste and adjust the seasoning.

Additional Tips

Choose white fish

Use mild white fish such as conger, hake, or corvina. Oily fish such as jack mackerel or salmon make the stock too strong.

Do not overcook

Never simmer fumet for more than 45 minutes; longer cooking clouds it and can make it bitter.

Freeze in portions

Freeze it in ice cube trays or small containers for up to 3 months.

Frequently Asked Questions (FAQs)

1. Which fish parts are best for fumet?

Heads, bones, skin, and trimmings of white fish such as hake, conger, or corvina. Avoid guts and gills, which add bitterness.

2. Can I make fish stock in a pressure cooker?

Yes, in about 15 to 20 minutes, but do not overcook it or it will turn cloudy.

3. Can I freeze fish fumet?

Yes, in small portions such as ice cube trays or airtight containers, for up to 3 months.

History of Fumet

Fish fumet comes from Mediterranean and French cooking, where it was a way to use every part of the fish. In coastal Chile it became an essential base for seafood stews, rice dishes, and soups.

Did You Know?

Making fumet is a great way to reduce food waste, since it uses fish parts that are usually thrown away.

Recommended

• Chilean Seafood Caldillo Recipe
• Chilean Conger Chowder Recipe
• Chilean Pejeperro Fish Soup Recipe
• Homemade Bone Broth Recipe