Fish stock (fumetto di pesce) is a cornerstone of seafood cuisine: light yet deeply aromatic, essential for risottos, soups, sauces, and elegant fish dishes. It requires care, patience, and precision, but the reward is a clean, intense flavor that elevates any recipe. This is one of those preparations that marks the step from basic cooking to true culinary awareness. Let’s see how to make it.
Basic
Traditional
Seafood
Fish Stock (Fumetto di Pesce)
Fish stock, known as fumetto di pesce, is a fundamental seafood preparation made by gently simmering fish bones and heads with aromatic vegetables. Essential for risottos, soups, and fish sauces.
Ingredients
- Fish heads, bones and fins 1 kg
- Onion 1
- Carrot 1
- Leek 1
- Celery stalk 1
- Bouquet garni 1
- Water 2 liters
- Salt to taste
Tools
- Large pot
- Slotted spoon
- Colander
- Bowl
Instructions
- Thoroughly wash fish heads, bones and fins and break them if needed.
- Clean and slice the onion, carrot and leek; cut the celery into pieces.
- Place all ingredients in a large pot and cover with cold water.
- Bring slowly to a gentle boil over low heat.
- Skim off any foam and impurities that rise to the surface.
- When foam is minimal, partially cover the pot leaving space for steam.
- Simmer gently for about 30 minutes, skimming occasionally if needed.
- Strain the stock through a colander without pressing the solids.
- Use immediately or cool quickly and store.
Nutritional values (per serving)
Calories
35 kcal
35 kcal
Fat
0.5 g
0.5 g
Carbohydrates
1 g
1 g
Protein
6 g
6 g
Sugar
0 g
0 g
Fiber
0 g
0 g
Sodium
120 mg
120 mg
This post is also available in: Italiano (Italian)
