Making Fish Stock

Fish stock is much quicker to make than meat or poultry stock. Ask your fishmonger for heads, bones and trimmings from white fish.

Makes about 2 pints (1 liter)

1.5 lb (700g) heads, bones and trimmings from white fish
1 onion, sliced
2 celery stalks with leaves, chopped
1 carrot, sliced
1/2 lemon, sliced (optional)
1 bay leaf
A few fresh parsley sprigs
6 black peppercorns
2 1/4 pints (1.35 liters) water
1/4 pint (150 ml) dry white wine

1. Rinse the fish heads, bones, and trimmings well under cold running water. Put in a stockpot with the vegetables, lemon, if using, the herbs, peppercorns, water and wine. Bring to the boil, skimming the surface frequently, then reduce the heat and simmer for 25 minutes.

2. Strain the stock without pressing down on the ingredients in the sieve. If not using immediately, leave to cool and then refrigerate. Fish stock should be used within 2 days, or it can be frozen for up to 3 months.