Preparing Fish Stocks

A standard fish stock is made the same way as a white stock, using the proportions given in the table. This type of stock is useful for soups and similar seafood preparations. For sauces, chefs usually prefer a more flavorful fish stock called a fumet. A fish fumet is made by first sweating the bones and mirepoix in fat. White wine is then added to deglaze, and finally water is added and the fumet finished in the normal manner.