Shellfish Fortified Fish Fumet

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Shellfish Fortified Fish Fumet

Fortifying fish fumet takes this already flavorful stock and makes it much more intense and delicious.  You’ll be sacrificing the shellfish in order to lend their essences to your broth, after simmering for so long they’ll be overcooked and not worth eating.  That said, this seafood ambrosia is worth all the time and effort!

The finished fumet is strong enough for use in soups, and will bring tremedous flavor to poached and steamed seafood.

  • 1 PART:
  • 1 ½ quarts Traditional Fish Fumet
  • ¾ cup Shallots, finely sliced
  • 3 Garlic Cloves, crushed with the skin on
  • ½ cup Carrots, finely diced
  • ½ cup Fennel Bulb, sliced
  • 1 tbsp Tomato Paste
  • 3 large Tomatoes, diced
  • 10oz Shucked Oyster Meat
  • 1 + ½lbs Live Clams
  • 1 + 1/2lbs Live Mussels
  • ¼ cup of Pernod
  • 3 sprigs Fresh Thyme
  • Olive Oil



Wash the clams and mussels.  Remove the mussel beards.

Heat olive oil in the bottom of a large pot.  Add the shallots, carrots, and garlic.  Sauté for a few minutes.

Add the fennel bulb.  Stir to coat everything with the oil.  Reduce the heat to prevent the vegetables from caramelizing.  Saute for a few minutes to sweat the vegetables.

Add the tomato paste and stir it into the vegetables.  Saute for about 30 seconds.

Add the fresh tomatoes, let them cook for a few minutes.

Deglaze the pan with the pernod.  Let the mixture simmer until you can no longer smell the alcohol.

Add the fish fumet, clams, mussels, oyster meat and thyme.  Simmer for 45 minutes, stirring occasionally.

Strain the fortified fumet through a fine mesh strainer or chinois (ideally lined with a cheesecloth).  While straining, do not squeeze the spent vegetables and shellfish to get them to release more moisture, as doing so can bring small particles to your fumet that can make it cloudy and negatively affect its flavor.  Discard the solids.  Either use your fumet immediately or quickly chill it for storage in your refrigerator or freezer.