Ingredients
11 total- 150 ml of white wine (any you like)
- 500 g of fish heads and bones (from approx. 5 fish, any you like)
- 3 celery stalks, roughly chopped
- 1 onion, peeled and quartered
- 2 bay leaves
- 2 large garlic cloves, bashed
- 1 leek, roughly chopped
- 1 fennel bulb, cut into 6 wedges
- 25 g of flat-leaf parsley
- 1 tsp of black peppercorns
- 25 g of dill
Method
3 stepsStep 1
Put all the ingredients in a stockpot with 1.6L cold water. Bring to a brisk simmer over a high heat. Reduce to low and cook for 25 mins.
Step 2
Turn off the heat and leave to stand for a further 20 mins.
Step 3
Strain through a fine sieve into a clean pan; discard the boiled ingredients. Use or chill for up to 2 days or freeze for up to 6 months.