Seafood stock (fish stock)
fumet de poisson / caldo de pescado
- Flavor and role
- Stock made by briefly simmering white fish bones, prawn shells or clams. Keep it under 30 minutes for a clear, less fishy result.
- Typical dishes and uses
- Paella, bouillabaisse, seafood risotto, jjamppong (Korean-Chinese spicy seafood noodle soup), haemul-tang (spicy seafood stew)
- Substitutes
- 1L seafood stock = 1L water + a handful of prawn shells and heads fried in oil and simmered for 20 minutes, or 1L water + 1 fish stock cube, or water in which 200g clams have been cooked.
- Storage
- Homemade: 2 days in the fridge, 2-3 months frozen.
- Main countries
- France · Spain · Japan
Updated 2026-10-10