Ycaroh's Kitchen blog

Fish Fumet: The Essence of Seafood Flavor

Fumet de Peixe

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Servings

Makes about 2 quarts

Yield

2 quarts

Calories

Approximately 25 calories per cup
Dive into the heart of gourmet cooking with this Fish Fumet, a foundational seafood broth that’s as versatile as it is flavorful. Crafted from fish bones and aromatic vegetables, this clear broth captures the delicate essence of the sea. Its light yet rich taste makes it an indispensable base for elevating soups, sauces, and risottos to restaurant-quality heights. Whether you’re looking to add depth to a seafood bisque or infuse a risotto with the nuanced flavors of the ocean, fish fumet is your secret weapon. This recipe demystifies the process, guiding you through each step to create a broth that’s clear, concentrated, and brimming with flavor. Perfect for home cooks seeking to add a professional touch to their dishes, this fumet will inspire you to explore the vast possibilities of seafood cuisine.

Ingredients

  • 2 lbs of non-oily fish bones and trimmings
  • 1 tablespoon of olive oil
  • 1 onion, roughly chopped
  • 1 leek, white part only, roughly chopped
  • 1 carrot, peeled and roughly chopped
  • 1 stalk of celery, roughly chopped
  • 1 bouquet garni (thyme, parsley stems, bay leaf)
  • 8 cups of cold water
  • 1/2 cup of dry white wine
  • 6 whole black peppercorns

Instructions

  1. Rinse the fish bones under cold water to remove any impurities.
  2. In a large pot, heat the olive oil over medium heat. Add the onion, leek, carrot, and celery, and sauté until they start to soften but not brown, about 5 minutes.
  3. Add the fish bones and trimmings to the pot, along with the bouquet garni.
  4. Pour in the cold water and the white wine, ensuring the bones are completely submerged.
  5. Bring the mixture to a gentle simmer over medium heat, skimming off any foam that rises to the surface.
  6. Add the peppercorns and continue to simmer gently for 30 minutes, skimming as needed.
  7. Strain the fumet through a fine-mesh sieve or cheesecloth to ensure it’s perfectly clear.
  8. Use immediately or cool and store in the refrigerator for up to 3 days or freeze for longer storage.

Tips & Tricks

  • Avoid using oily fish like salmon for the fumet, as it can impart a strong flavor and make the broth cloudy.
  • Gentle simmering is key to a clear broth; boiling can break down the proteins and cloud the fumet.
  • For a more concentrated flavor, reduce the strained fumet by simmering it further until you achieve the desired intensity.
  • Fish fumet can be frozen in ice cube trays for easy portioning and use in future recipes.

Mise en Place

Ingredients

Utensils

  • Non-oily fish bones and trimmings
  • Olive oil
  • Onion
  • Leek
  • Carrot
  • Celery
  • Bouquet garni
  • Cold water
  • Dry white wine
  • Black peppercorns
  • Large pot
  • Fine-mesh sieve or cheesecloth
  • Skimmer
  • Cutting board and knife

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