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

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.