Fish stock

• 2 kg white fish bones (discard any heads, guts or roe)
• 200 ml white wine

Rinse the fish bones in cold water, drain and transfer to a large pot. Pour in the white wine and place over a medium heat, then reduce so the pan is almost dry. Pour in 4 litres of cold water and bring to a boil. Skim off any impurities and add the fennel, onion, bay leaves and thyme. Turn the heat down and simmer for 30 minutes, then take off the heat and leave to sit for 1 hour.

Care