Fish Fumet (Fish Stock)


  • 4 cups water or chicken stock. I prefer chicken stock because it adds richness and depth of flavor.

  • 1 onion, quartered

  • 1 stalk celery, cut into chunks

  • 1 carrot, cut into chunks

  • 6 peppercorns

  • Fresh herbs of your preference: thyme, oregano, parsley, bay leaves, marjoram, etc. Often referred to as Bouquet Garnis.

  • A twist of lemon rind or zest

  • 1/2 C dry white wine such as Pinot Grigio, Sauvignon Blanc, or a good Chardonnay.

  • 1 lb of fish bones, heads (gills removed), tails, skins, shells from shrimp, lobster, or crab legs.


  • Add all ingredients to a stock pot and simmer for 15 minutes. Add any oyster or clam juices.
  • Strain the stock and use in the recipe of your choice.

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