Fumet is different than stock.
A fumet uses only the frames of flatfish, is cooked only briefly and contains wine. Thus, it is more delicate than stock
Fish stock, however, is simmered for almost six hours. The long cooking time extracts the gelatin from the bones and results in a more intense flavor.
This fumet is made with red wine, as opposed to white. Both can be used, but Spanish cooking more often uses the red wine version. Jar 500 ml.
TINNED FISH --- JAMÓN --- OLIVE OIL