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
Used in this book: Seafood Paella Arroz de Marisco (Portuguese Seafood Rice)Bouillabaisse Fiskesuppe (Norwegian Creamy Fish Soup)Goan Coconut-Curry Seafood Rice (Portuguese × Goan)Baked Seafood Rice Gratin with Lemon-Garlic Crumbs Korean Haemul-tang Bouillabaisse with Gochujang Rouille One-Pan Bouillabaisse Orzo with Saffron Aioli Canh Chua Seafood Cioppino with Garlic Toast (Vietnamese × Italian-American)Clam Chowder Pot Pie Thai Red Curry Coconut Fiskesuppe Halászlé Paprika Fish Bowl with Dill Rice and Sour Cream Prawn-Head Stock Paella with Allioli

Updated 2026-10-10