Fish Glaze

• Cottonseed oil (for deep-frying)
• 2 kg (4 lb 8 oz) bones from any white fish<

Half-fill a saucepan with oil and heat to 185°C (365°F). Working in batches, fry the fish bones until golden and crisp. Put the fried fish bones, prawn heads and smoked pork hock into a very large stockpot and cover with 5 litres (175