componentL1 · basicHistory unverifiedscratch: kitchen
Fish fumet
fish-fumet · stock · French
About
A quick, light fish stock from bones and aromatics. It feeds fish veloutés, soups, and seafood sauces without the long simmer of meat stocks.
History Unverified
Needs review: History sketch is general and unverified; do not treat dates or attributions as settled. Leave blank or revise from sourced notes before locking.
Fish fumet / stock practice is standard in classical kitchens. No single formula date is claimed.
Sources
- General fish-stock teaching
Skill ladder
- L1 Fish fumet · this page
- L2 Classic Fish fumet
- L3 Advanced Fish fumet
- L4 Expert crystal fish fumet
Uses
- White fish bones 800 g
- Water 800 g
- Dry white wine 120 g
- White mirepoix 180 g
Preparations used
- No preparation inputs on this node.
Used in
- Bouillabaisse dish
- Advanced Bouillabaisse dish
- Classic Bouillabaisse dish
- Bún riêu dish
- Advanced Bún riêu dish
- Classic Bún riêu dish
- Chupe de camarones dish
- Advanced Chupe de camarones dish
- Classic Chupe de camarones dish
- Expert crystal fish fumet plate dish
- Fiskeboller dish
- Advanced Fiskeboller dish
- Classic Fiskeboller dish
Similar in this layer
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 800.0 g White fish bonespath fish-fumet → fish-bones
- 800.0 g Waterpath fish-fumet → water
- 120.0 g Dry white winepath fish-fumet → white-wine
- 83.1 g Yellow onionpath fish-fumet → white-mirepoix → diced-onion → yellow-onion
- 55.4 g Leekpath fish-fumet → white-mirepoix → sliced-leek → leek
- 41.5 g Celerypath fish-fumet → white-mirepoix → diced-celery → celery