Fish Fumet Substitute

Even chefs don’t like making fish fumet, or fish stock, but if you want to have a flavorful fish dish, you need fumet. Normally, stock is made from the carcass, chicken stock from chicken bones, beef stock from beef bones, etc. It can be hard though to get a good batch of fish bones (and other left over parts not to be mentioned), so I am providing an alternative that won’t gross you out, is easy to make, and gives you a very nice left over to use in other dishes.

Ingredient

• 2 lbs Fresh Shrimp – shell on, deveined, uncooked, and thawed
• 4 oz Clam juice
• 16 oz Dry white wine – the cheap stuff from the bottom shelf works fine
• 24 oz Water
• 2 TBL Olive oil
• 1 Onion – sliced
• 1 Leek – both white and green parts – sliced
• 2 Shallots – sliced
• 1 Garlic clove – sliced
• Large bouquet Garni – tied together in a bunch
  • Bay leaves
  • Thyme
  • Parsley

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Heat a saute pan on medium. When warm add olive oil and allow to heat.
3. Add shrimp and cook until shells turn pink (~2 to 3 mins). Flip and cook another 2 to 3 mins.
4. Let shrimp cool and peel the shells. Set meat aside for salad or other cuisine.
5. Place shells and water in a blender or food processor and process.
6. Reheat your saute pan and add the shell mixture. Once warm, add the clam juice, wine and aromatics.
7. Bring to boil and simmer until reduced to ~3 cups.
8. Strain out solids
9. Prepare for greatness as you move onto your main dish…