Fish stock

• small knob of butter
• onion↗1

  roughly chopped

• white fish1kg kg

  heads and bones

• white wine↗250ml ml
• herb bouquet

  with 2 sprigs parsley, 2 sprigs thyme and 1 bay leaf, tied with string

Step-by-step instructions

1. 1

   Melt the butter in a large pot, add the onion and cook for 3 minutes. Add the fish heads and bones and cook, stirring occasionally, for another 4 minutes. Pour in the wine and 1 litre of cold water. Add the herbs and a pinch of salt. Bring to a boil, reduce the heat to a gentle simmer, then cook for 20 minutes, skimming off any foam as needed. Strain through a sieve and use for your recipe. Store in the refrigerator for a week, and in the freezer for three months.