Fish Fumet

Name: Fish Fumet
Yield: makes about 6 cups
Ingredients: 2 pounds bones from white fish, such as trout, snapper, flounder, or bass; 2 teaspoons olive oil; 1 cup chopped onion; 1/2 cup chopped celery; 1 cup diced leek (thoroughly washed) and/or fennel trimmings (bulb and feathery tops); 1 cup mushroom trimmings, or 6 button mushrooms; 2 cups dry white wine; Bouquet Garni (p. 145) made with bay leaf, thyme, tarragon, parsley stems; 1/4 teaspoon whole black peppercorns; 1/4 teaspoon salt

December 14, 2011

“Fumet” is the French term for an aromatic broth (typically fish or vegetable, though it can also refer to a meat stock) that is simmered down to concentrate the flavors. Making your own fish stock is easier than you think and adds irreplaceable flavor to recipes, such as Gulf Coast Bouillabaisse (p. 220) and Southern Shrimp Stew (p. 228). Whatever you don’t use can be frozen in small plastic containers (for up to 2 months), so you can pull it out for quick seafood pasta, risotto, or poaching liquid for a fresh fillet.

Cooks' Note

An alternative to fish fumet is the strained juice from mussels steamed in white wine with herbs. Or feel free to add a few mussels to the pot with your fish bones for a really rich and tasty fumet.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.