Fish Fumé (Fish Glace). Classic fish fumé (fish glace): a concentrated fish stock for elegant sauces, soups, and risotti by Chef David Giani.
Italian recipe. Sauces. Fish Stock.
Ingredients include fish bones, white wine, celery, onions, carrots, tomato paste.
Techniques include stock preparation, reduction, pressure cooking, fumet preparation.
Nutrition tags: light stock, seafood base, Mediterranean, umami rich.
Dietary tags: gluten free, seafood, low carb, Mediterranean cuisine.
Wine pairings: Vermentino, Vernaccia di San Gimignano, Pinot Grigio, Franciacorta Brut.
Protein: fish. Cut: fish bones. Station: Saucier.
Related terms: fumet di pesce, fish glace, seafood stock, sauce foundation, risotto base, Mediterranean seafood cuisine.
Tuscany Cuisine • Sauces
Fish Fumé (Fish Glace)
A concentrated, crystal-clean base for refined seafood sauces, soups, and risotti.
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.
Current: 3× • Est. final yield: ~0.67 L
Current: 0 Tbsp/L
Ingredients (~2 L base batch)
Scale the batch:
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.
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.
