How to Make a Basic Fish Stock at Home (2024)

Fish stock, also called fumét in French,is a magnificent base for making soups, chowders, seafood risotto, and any number of sauces. But you may shy away from makingyour own stock because it is disproportionately labor- or time-intensive. You are not wrong when it comes tobeef, veal, or poultry stock, but fish stock happens to be the exception. Unlike chicken stock or beef stock, fish stock is quick and easy to make; rather than simmering away for hours, requiring continuous skimming and fussing, fish stock takes just 45 minutes on the stovetop.

Although certain recipes will use chicken broth instead of fish stock, such as a simpleclam chowder, using the fish stock will really enrich the seafood dish and bring a complex level of flavor. Based in French cuisine, fumét is an important ingredient in several French sauces, such as Normandy sauce. It will also contribute a wonderful flavor when poaching fish and is the basis for Spanish Basque seafood stew.

What You'll Need to Make This Fish Stock Recipe

A Nice Big Stock Pot

A Piece of Parchment Paper

A Fine Mesh Strainer or Colander

Ingredients

2 to 3 sprigsfresh thyme
2 to3 whole peppercorns
1 clove
3 to4 fresh parsley sprigs
1 large bay leaf
2 tablespoons unsalted butter
1 stalk celery, coarsely chopped
1 medium carrot, coarsely chopped
1 medium onion, coarsely chopped
4 poundsfish bones and heads, gills discarded
1 cup dry white wine
1 gallon cold water

Steps to Make It

Gather the ingredients.
See Also
Fish Broth: How to Make It, Best Brands, and Substitutes
Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley sprigs, and bay leaf into a piece of cheesecloth. Set aside.
In a heavy-bottomed stock pot or soup pot, heat the butter over medium heat.
Lower the heat, add the celery, carrot, and onionand warm very gently, with the lid on, for about 5 minutes, or until the onion is softened and slightly translucent but not brown.
Add the fish bones, cover the mixture with a piece of parchment paper, and re-cover the pot, letting the bones warm gently until they are slightly opaque.
Remove the lid and the parchment; add the wine and turnup the heat until the stock starts to simmer.
Add the sachet and the water, heat to a simmer, and let cookfor 30 to 45 minutes.
Strain (you can remove fish bones first if that makes it easier), cool, and refrigerate.

How to Use

Fish stock is used in many different recipes. Use it to make a seafood bisque, étouffée, or gumbo. It is also an important addition in sauces, chowders and stews.

Tip

The best fish bones to use for making fish stock are ones from mild, lean, white fish like halibut, cod, or flounder. As a general rule, you'll want to avoid salmon, trout, mackerel, or other oily, fatty fishsince their strong flavor will likely overpower your finished dish. (Unless you're specifically making salmon broth, for example, then salmon bones will produce a stock with unbelievably deep, rich salmon flavor.)

How to Store and Freeze

Fresh fish stock will last for three to four days in the refrigerator in an airtight container.
You can freeze fish stock by placing it in freezer bags or an airtight container. We prefer freezer bags as they take up less space. Fish stock will last frozen for up to two months.

Easy British Fish Pie

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