Fish Fumé in a saucepan reducing to a glace — Fish fumé reduced to a syrupy glace.

Summary

Yield (base): ~2 L Target reduction: 3× Tomato-forward: 0 Tbsp/L Mode: Stovetop

Fish fumé (fumet di pesce) is a gently reduced stock made from non-oily white fish bones and aromatic vegetables. Use it to finish seafood sauces, boost a risotto, or glaze a pan sauce for delicate fish.

Richness / Concentration (1× = light stock → 4× = syrupy glace)

Current: 3× • Est. final yield: ~0.67 L

Tomato-forward (Tbsp tomato paste per liter of target yield)

Current: 0 Tbsp/L

Pressure / Instant Pot mode (swaps the method steps)

Ingredients (~2 L base batch)

Scale the batch:

Target yield (liters):

Fresh fish bones and scraps: 1815 g
Yellow onion (jumbo): 1 jumbo
Carrots (jumbo): 2
Celery stalks: 4
Garlic: 1 clove
Rosemary (or thyme/parsley): 3 sprigs
Olive oil: 120 ml
Bay leaves: 2
Black peppercorns: 10
Dry white wine: 1000 ml
Cold water to cover
Tomato paste (optional): 0 Tbsp (set with slider)

Note: “Water to cover” scales naturally with your pot size; aim to submerge bones by 2–3 cm.

Preparation

Roast bones: Rinse bones well. Roast on a sheet pan at 220 °C / 425 °F until lightly browned and aromatic (15–25 min).
Sweat aromatics: In a large pot, warm olive oil. Add onion, carrot, celery, garlic, herbs; cook until translucent and lightly golden.
Combine & deglaze: Add roasted bones. Deglaze with white wine; reduce by half. Add cold water to cover.
Simmer & skim: Bring just to a simmer; skim gently. Cook uncovered until reduced by about 3× (clear, bright flavor). Est. final yield from 2 L base: ~0.67 L.
Tomato-forward (optional): Stir in tomato paste during the last 20 minutes (see quantity above) for a subtle rosy hue and umami lift.
Strain & chill: Strain through fine mesh; for extra clarity, pass through muslin. Chill rapidly. Store 3–4 days refrigerated or freeze in portions.

Roasting fish bones and prepping aromatics for fumé

Simmering and reducing fish fumé to concentrate flavors

Chef Tips

Prefer non-oily white fish (sole, halibut, cod). Avoid salmon/mackerel for a cleaner taste.
Keep to a gentle simmer—boiling clouds the stock.
For a true glace, keep reducing to a light syrup and freeze in cubes.
Aromatics: rosemary is bold; thyme/parsley give a subtler Tuscan profile.

Instant Pot / Pressure

Fast, clear, and consistent.

Roast bones as above.
Sweat aromatics on sauté mode, deglaze with wine.
Add bones + water to cover. Seal; cook High Pressure 25 min, natural release 15 min.
Strain, then reduce on sauté to desired concentration.

Use It For

Pan sauces for seared white fish or scallops
Seafood risotto & chowders
Poaching liquids & velouté-style sauces

Storage Safety

Cool rapidly (ice bath) to under 5 °C / 41 °F within 2 hours.
Refrigerate 3–4 days; freeze up to 3 months.
Reboil 1 minute after thawing before use.

← Back to All Sauces