1.5kg white fish bones - no blood
1 leek – chopped
1 onion – chopped
1 celery stick – chopped
½ fennel bulb
2 cloves garlic
100ml light olive oil – not extra
300ml dry white wine
2 litres water
2 sprigs thyme and parsley
½ lemon sliced
½ teaspoon white peppercorns

METHOD

Roughly chop the fish bones and set aside.

Put all the vegetables into a pot with the oil and heat until they start to sizzle. Cover with a lid and heat gently without colour for about 6-8 minutes.

Stir in the fish bones and wine and cook until it evaporates - nearly totally away. Now pour in the water, herbs, lemon and peppercorns and bring to the boil over a medium to high heat.

Skim the scum from the surface and discard.

When it comes to the boil turn the heat down and simmer uncovered for 20 minutes.

Turn off the heat and leave to settle.

Line a strainer with muslin or 3 ply paper serviette and gently pour the stock through.

Cool and then chill.

For a more intense flavour boil further until you reach the required flavour.

Freeze unwanted liquid until next time.

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