Get the Recipe: Homemade Fish Stock (fumet de poisson)
Ingredients
- ½ medium sweet onion
- 1 medium carrot
- 2 ribs of celery
- 1 tablespoon butter
- ½ teaspoon kosher salt
- 4 cups water
- 2 bay leaves
- 2 cloves of garlic, smashed
- 1, 4in x 4in piece of Kombu
- 4-6 sprigs of cilantro
- 1 teaspoon coriander seeds
- 1 teaspoon black or white peppercorns
- 2, ¼in x 1in slices of fresh ginger
- ½ in piece of lemongrass
- 1-2 lb of fish bones or heads, white-fleshed, saltwater fish preferred
Equipment
- chef knife
- 1 cutting board
- measuring Cups
- Measuring spoons
- 1 dutch oven or stock pot
- 1 wooden, flat-topped spatula
- 1 Fine Mesh Strainer
- 1 lidded container
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Instructions
- Before starting with the vegetables, make sure your fish bones and head are well cleaned and placed in the refrigerator until ready to use.
- Next, roughly chop down the onion, carrot, and celery into bite-sized pieces and set them aside. Place a dutch oven or stainless steel pot onto your stovetop and bring the heat to medium-high. Add and melt the butter in the pot until it begins to froth and then toss in your veggies. Give them a quick stir and then sprinkle the salt over them. Continue to sauté the vegetables until they turn translucent and soften a bit. If they start to brown too much or char, turn the heat down to medium.
- After about 5 minutes, pour in the water and add the rest of the ingredients to the pot. Bring the heat down to medium-low or low and cook the fish stock for 30-45 minutes. You want to see only steam, NO bubbles. If you have a food thermometer, the temperature should not go over 185°F (85°C).
- Skim off any impurities and scum as your fish stock cooks. When done, turn off the heat strain through a fine mesh strainer. If you need to, you can pour everything through a colander into a bowl beneath (to catch all of the larger pieces), and then pour the liquid through a fine mesh strainer and into the container you want to store the fish stock in.
- Your homemade fish stock can be kept fresh in a refrigerator for 3-4 days or in the freezer for up to 3 months.
Notes
- This recipe makes about 3 cups (720ml) of stock.
- Don’t panic! If your stock bubbles, cooks for a little too long, or the bones are agitated too much, the only thing that will happen is the stock may become cloudy and taste fishier. (see FAQ)
Nutrition
Serving: 3cups | Calories: 158kcal | Carbohydrates: 4g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 3148mg | Potassium: 851mg | Sugar: 1g | Vitamin A: 40IU | Calcium: 297mg | Iron: 2mg