Fish Stock

• 1 large onion, sliced
• 1 leek, sliced
• 2 celery sticks, sliced

Sweat the sliced vegetables in the butter, without letting them colour. Add the parsley stalks, bay leaf and peppercorns. Chop the fish bones, making sure there are no blood clots left on them. Add to the vegetables and continue to cook for a few minutes. Add the wine and boil to reduce until almost dry. Add the water, season with salt and bring to the simmer. Allow to simmer for 20 minutes, th