|Fish trimmings||3 Pound (1.5 Kilogram, From Any Fish Apart From Oily Fish)|
|Onion||1 , sliced|
|White of leek||1 Small, sliced|
|Celery stick||1 , chopped|
|Dry white wine||16 Fluid Ounce (475 Milliliter)|
|Water||3 Pint (1.8 Liter)|
Place all the ingredients in a large saucepan.
Bring slowly to just below boiling point and simmer very gently for 20 minutes, removing any scum that rises to the surface.
Strain the stock through a muslin-lined sieve and leave to cool before refrigerating.