Fish Stock

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Ingredients

3kg fish bones

1 bunch parsley stalks

2 fennel

1⁄2 bunch dill

1 tbsp fennel seeds

2 carrots

1 head celery

2 onions

500ml white wine

3 bay leaves

Pinch of black peppercorns

Salt and pepper

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Preparation

1. Colour the fish bones in the oven to caramelise the sugars for 15 minutes.

2. Bring out of the oven and place the bones in a stock pot.

3. Deglaze the pan with the white wine.

4. Place all ingredients in the pot and cover with water, bring to the boil and simmer for 3 hours.

5. Pass through a muslin cloth and reduce by 75%.

6. Set in the freezer and cut into ice cubes the following day. Fish stock ice cubes are a fantastic freezer ingredient.