Fish Stock (Fish Fumet)

Ingredients

• 500g white fish bones and trimmings
• 1 onion, roughly chopped
• 1 leek, white part only, sliced
• 1 celery stick, chopped
• 1 fennel bulb, sliced
• 150ml dry white wine (optional)
• 1.5 litres cold water
• Few parsley stalks
• 1 bay leaf
• 6 black peppercorns

Method

1. 1Rinse fish bones under cold water to remove any blood.
2. 2Place all vegetables, wine, and aromatics in a large pot.
3. 3Add fish bones and cover with cold water.
4. 4Bring slowly to a simmer - do not boil.
5. 5Skim any foam that rises to the surface.
6. 6Simmer gently for 20-30 minutes maximum (longer makes it bitter).
7. 7Strain through a fine sieve lined with muslin.
8. 8Cool quickly and refrigerate or freeze.