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Fish Fumet Default

Comments: 0


Yield: Makes 3 cups


  • 2 pounds heads and bones from black bass, red snapper, or halibut
  • 2 tablespoons corn oil
  • 1 medium onion, peeled and very thinly sliced
  • ¼ small fennel bulb, very thinly sliced
  • 1 leek, very thinly sliced
  • 15 white peppercorns
  • ¼ teaspoon fine sea salt
  • 1 sprig fresh Italian parsley
  • 1 bay leaf
  • 1 cup dry white wine
  • 3 cups water


1 Remove the gills and eyes from the fish, or have your fish store do it. Cut the heads and bones across into 4-inch pieces. Put them in a shallow pan and cover with cold water. Let stand for 1 hour, changing the water twice. Drain.

2 Heat the oil in a large pot over medium heat. Add the onion, fennel, leek, peppercorns, salt, parsley, and bay leaf. Turn the heat to medium-low and cook until the vegetables are softened but not browned, about 4 minutes.

3 Add the fish bones and cook, stirring from time to time, until the bones and any flesh around the bones turn from translucent to white, about 12 minutes.

4 Add the wine and water and bring to a boil. Boil for 10 minutes, skimming off the foam as it rises to the top. Remove from the heat and let rest for 10 minutes.

5.Strain the fumet through a fine-mesh sieve, pressing firmly on the solids to extract as much of the flavorful liquid as possible. If you have more than 3 cups of fumet, place the liquid in a clean saucepan and boil until reduced to 3 cups. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

© 1998 Eric Ripert and Maguy Le Coze

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings.

78kcal (4%)
8mg (1%)
0mg (0%)
1mcg RAE (0%)
4mg (1%)
106mg (4%)
0g (2%)
5g (7%)
0mg (1%)

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