Fish Stock

454g (1lb)    Fish Bones  

50g   (2oz)          Onion

50g   (2oz)   Leek

50g   (2oz)   Celery

50g   (2oz)   Fennel

25g   (1oz)   Butter

150ml(1/4 pint)    White wine

Juice of               Lemon

Parsley sprigs, bay leaf, black peppercorns

1.2 litres  (2 pints) Water

Method:

Remove any blood from the bones, then soak in cold water for a short time.

Peel and wash the vegetables and roughly chop them.  Heat the butter in a heavy based pan.  Add the vegetables and sweat for a few minutes.  Add the wine, reduce slightly, and then add the lemon juice and sufficient water to just cover the bones.

Tie together the parsley sprigs and fennel to make a bouquet garni.

Bring to the boil and skim frequently.  When no more scum comes to the surface, after about 4 -5 minutes, add the bouquet  garni and simmer for 20 - 25 minutes.  When ready, strain the stock.