How to Make a Fumet

1. Prepare the Fish Discards

• Using kitchen shears, cut the fish heads, bones, and trimmings into manageable pieces.

• Remove and discard gills if present—they can add bitterness.

• Rinse the fish parts gently under cold water to remove any blood or impurities.

2. Heat the Water

• In a large pot, bring a few cups of water to a simmer over medium heat.

3. Add Fish and Aromatics

• Add the cut fish discards to the pot and stir gently until they turn opaque (about 2–3 minutes).

• Add the onion, leek, and parsley stems.

4. Add Water and Simmer

• Pour in enough cold water to just cover the ingredients.

• Slowly bring to a gentle simmer—do not boil, as this can make the fumet cloudy and harsh.

• Skim off any foam or scum that rises to the surface.

5. Cook Gently

• Simmer uncovered for 20–30 minutes, allowing flavors to fully extract without becoming bitter.

• Avoid overcooking—fish stock is delicate and best when fresh and bright.

6. Strain and Use

• Carefully strain the fumet through a fine mesh sieve or cheesecloth into a clean container.

• Discard solids.

• Use immediately, or cool quickly and store.

Storage:

• Refrigerate up to 3 days, or freeze in portions for up to 3 months.

Tips:

• Never use oily fish (like salmon or mackerel) for fumet—they’ll overpower the stock.

• Optional: Add a splash of dry white wine for brightness before adding water.

• Great base for seafood risottos, bisques, paella, or beurre blanc sauces.