No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Fish Fumet

This recipe for fish fumet is courtesy of chef Eric Ripert and used to make his Braised Halibut.

  • Yield: 1/2 quart
Fish Fumet

Source: The Martha Stewart Show, March Spring 2008


  • 1 pound fish bones, preferably from halibut or turbot, cut from tail to stomach
  • Coarse salt
  • 1 shallot, thinly sliced
  • 1/2 cup white wine


  1. Soak fish bones in a bowl of lightly salted cold water for 1 hour, changing water twice as you soak. Drain bones and pat dry.

  2. Preheat oven to 400 degrees. Transfer bones to a rimmed baking sheet and roast for 2 minutes. Carefully remove bones from pan and wipe away any blood.

  3. Transfer bones to a stockpot and add 2 cups water; bring to a boil over high heat. Add shallots and wine; reduce heat to low and let simmer for 10 minutes. Remove from heat and let stand for 1 minute.

  4. Strain liquid through a fine mesh sieve; discard solids. Let cool completely. Keep refrigerated up to 2 days or frozen up to 2 months.

Reviews (0)

Related Topics