Session 28 — Fish Stock + Fumet
← Block 7–8: Stocks & Eggs Overview
Skill: Fish stock (fumet) takes only 20–30 minutes — fish bones give up their gelatin quickly and become bitter if cooked too long. Ask your fishmonger for frames (carcasses) or use shrimp shells. Aromatics are lighter: white wine, leek, fennel, parsley stems, bay leaf.
Full Meal: Bouillabaisse — the classic Provençal fish stew, built on your fresh fish stock
🎥 Compare Notes: Step by Step: How to Make French Fish Fumet — A full fumet build from the French Cooking Academy; note the 20-minute simmer rule
| Component | Recipe |
|---|---|
| Protein | Mixed seafood — shrimp, clams, white fish |
| Stock | Your fresh fish fumet |
| Starch | Grilled bread rubbed with garlic (rouille on the side) |
| Veg | Fennel, leek, tomato in the stew |