Equipment
* optional
Ingredients
Fish
- 1000 g lean white fish bones and heads, rinsed, gills and bloodline completely removed
Aromatics & Vegetables
- 30 ml olive oil, extra virgin
- 150 g yellow onion, thinly sliced
- 100 g leek, white and light green parts only, washed and sliced
- 150 g fennel bulb, thinly sliced
- 3 garlic, smashed
Liquids & Seasonings
- 250 ml dry white wine, room temperature
- 2000 ml water, ice cold
- 10 g parsley stems
- 5 g fresh thyme
- 2 bay leaf
- 2 g black peppercorns, whole
- ⅛ g saffron threads, lightly crushed
Nutrition (per serving)
Method
Thoroughly wash the fish bones and heads under cold running water. Use kitchen shears to cut out the red gills and use your thumb to scrape away any dark bloodlines along the spine. This step is critical to prevent a murky, bitter stock.
Heat the olive oil in the large stockpot over medium-low heat. Add the sliced onion, leek, fennel, and smashed garlic. Sweat the vegetables gently until they are translucent and aromatic but have taken on absolutely no color.
Add the clean fish bones to the pot. Stir gently with the vegetables and let them sweat together until the bones turn opaque.
Pour in the dry white wine to deglaze the pot. Increase the heat slightly to medium and let the wine bubble and reduce by half, cooking off the raw alcohol aroma.
Add the ice cold water, parsley stems, fresh thyme, bay leaves, black peppercorns, and saffron. Gradually bring the liquid to a bare simmer over medium heat. Do not let it boil.
As the stock reaches a gentle simmer, use a ladle to constantly skim off any white or grey foam that rises to the surface. Maintain the heat so only a few small bubbles break the surface (around 85C/185F). Simmer undisturbed for exactly 30 minutes.
Remove the pot from the heat immediately after 30 minutes. Carefully ladle the liquid through a fine mesh strainer or cheesecloth-lined colander into a clean container. Do not press down on the solids.
Cool the stock rapidly by placing the container in an ice bath. Once cool, transfer to the refrigerator or freezer for storage.
Chef's Notes
- The 30-minute rule is golden for fish stock. Unlike beef or veal bones which require hours of extraction, fish bones dissolve and release bitter calcium and off-flavors if cooked beyond 45 minutes.
- Fennel and saffron are the twin pillars of a true bouillabaisse. Including them in the foundational fumet ensures the final soup builds layers of this specific flavor profile rather than just relying on the finishing stages.
- Never add salt to a foundational stock. The liquid will likely be reduced later when building your bouillabaisse or sauce, which would result in an overly salty final dish if seasoned now.
- If your fishmonger gives you heads, remove the eyes as well as the gills. The eyes can sometimes contribute a murky texture and off-color to the pristine golden broth.
Storage
Refrigerator: 3 days — Store in an airtight container. A slight gel-like texture when cold is desirable.
Freezer: 3 months — Freeze in heavy-duty bags or silicone molds, leaving head space for expansion.
