Fish and Shellfish Stock: the Aromatic Foundation of Seafood Cuisine
Ristoris granulated fish and shellfish stock is a professional base for building seafood fonds in minutes: dissolve 100 g in 1 litre of water to obtain a clear, fragrant sauce, or use it in smaller doses to deepen risottos, soups and sauces. It is rich in dehydrated FISH (11%) and CRUSTACEANS (4% – crab, lobster, shrimp), with 328 kcal per 100 g. Supplied in a resealable 600 g tub, it is designed for chefs, pizzerias with a kitchen, delicatessens and catering kitchens that want consistent marine flavour without long stock-making.
What Fumetto Is
In classic cuisine, fumetto (fumet de poisson) is the white fish stock: a light, aromatic liquid obtained by simmering fish bones, heads and trimmings with a mirepoix of vegetables and a touch of white wine. It is the base on which seafood risottos, sauces and soups are constructed. Making it from scratch demands fresh fish frames and careful skimming to keep it limpid. This granulated preparation reproduces that aromatic concentration in a ready, repeatable format, so the kitchen always has a consistent marine fond on hand.
The Producer
This stock is produced by Ristoris in Broni, in the province of Pavia (Lombardy), an Italian company specialised in dehydrated preparations, fonds and seasonings for professional catering. Ristoris supplies the Italian and international food service channel with granulated bases for meat, vegetable and seafood cooking.
Flavour and Texture
The granulate dissolves quickly without lumps, releasing a savoury, marine profile in which fish and crustaceans dominate, rounded by onion, parsley and pepper. The result is a balanced, ready-to-dose fond: increase the dose for an intense seafood sauce, reduce it to season delicately without overpowering the main ingredient.
Professional Uses
- Seafood risotto: replace part of the cooking liquid with dissolved stock to give the dish a deep marine backbone; add Carnaroli rice and finish off the heat.
- Linguine allo scoglio: deglaze clams, mussels and prawns with a ladle of fumetto for a glossy, full-flavoured sauce.
- Paella and seafood rice: use the stock as the cooking liquid for an even, aromatic base.
- Fish soups and veloutes: build zuppa di pesce, cacciucco-style soups or smooth veloutes on a fumetto base.
- Shellfish bisque: reinforce a crustacean bisque, adding the stock at the end of cooking to preserve the marine aromas.
Common Mistakes to Avoid
- Boiling the stock for a long time: prolonged boiling dulls the delicate marine aromas; warm and dissolve, do not over-reduce.
- Over-salting the dish: the stock already contains salt (13.5 g per 100 g), so adjust seasoning at the very end.
- Adding it too early in delicate preparations: stir it in towards the end to keep the seafood profile bright.
Pairings and Complementary Products
Pair the stock with Carnaroli rice for risotto, with Pasta di Gragnano IGP spaghetti and linguine for seafood pasta, and with San Marzano DOP tomatoes for a richer scoglio sauce. A drizzle of extra virgin olive oil and fresh parsley complete the dish.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubunden (Chur, Davos), shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As a dry ambient product it stores easily, making it ideal stock for restaurants, pizzerias, hotels, delicatessens, Italian grocery stores and private customers.
Who It Is For
Ideal for chefs, seafood restaurants, pizzerias with a kitchen, hotels, caterers, gastronomies and demanding home cooks who want a reliable, repeatable marine fond for their daily service.
