Essential Fish Stock
|Fish bones and trimmings||2 Pound (1 Kilogram)|
|Water||2 1⁄2 Pint (1 1/2 Liter)|
|White wine||6 Fluid Ounce (175 Milliliter)|
|Onion||1 , halved|
|Carrots||2 , chopped|
|Celery stalks||2 , chopped|
|Dried mixed herbs||1⁄2 Teaspoon (2 1/2 Milliliter)|
Put the fish bones and trimmings in a saucepan and pour over the water and wine.
Add the remaining ingredients and bring to the boil.
Skim off any scum.
Cover and simmer for 30 minutes or until the liquid is reduced by about one-third.
Strain the stock.
If the stock is not to be used immediately, it should be covered in foil and put in the refrigerator.