Fish Fume - The Chef's Cooking School
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Fish Fume

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
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Servings: 12


  • 1/2 lb. of fish bones washed in cold water
  • 1/3 bunch leeks washed, quartered
  • 2 Ribs of Celery cut in chunks, (leaves of 1 bunch celery)
  • 1/2 cup chardonnay or mild white wine


  • place in stock pot and cover with 3 quarts of cold water
  • bring to simmer and reduce to low heat.
  • skim any impurities, floating on the surface during the simmering process
  • your stock should be done in 1 hour
  • strain remaining liquid from the pot into a 3-quart pot, or one large enough to hold it
  • cool down stock, place pot in the sink with water that reaches halfway up the pot, add ice to drop the temperature of the water as cold as possible. Ideally, you want to get stock down to 70 degrees in 2 hours and down to under 40 in 4 additional hours.
  • refrigerate, or freeze until used.


 Use fish fume within 3 days fresh, frozen 3 months.
Note: Fish Stock or fume is mild because white mild fish is used because oily fishes do not make good stocks. It is important that you don't boil the stock, due to the fragility of the fish. You shouldn't use onions or carrots because they will overtake the fish flavor.

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