Makes 900ml/1½ pints/3⅔ cups
1kg/2¼lb fish bones and trimmings
2 carrots, chopped
1 onion, chopped
2 celery sticks, chopped
1 bouquet garni (see here)
6 white peppercorns and ½ tsp sea salt
1 Put the fish bones and trimmings, the vegetables, 900ml/1½ pints/3⅔ cups cold water, the bouquet garni, peppercorns and salt in a pan. Bring to the boil and skim the surface. Cover and simmer for 30 minutes.
2 Strain the stock through a fine sieve into a bowl. When cool, cover and keep in the refrigerator for up to 2 days.