Use trimmings from any white-fleshed fish – such as sole, turbot, whiting, conger eel and so on – to make this stock.
Remove the gills from the fish heads. Soak the bones and heads in cold water for 3 to 4 hours. Roughly chop the fish bones and heads. Sweat the vegetables in the butter. Add the fish pieces, then pour on the white wine. Increase the heat and reduce the liquid by half, then add the water. Bring the mixture to the boil, skimming the surface frequently. After 5 minutes’ cooking time, add the bouquet garni and simmer, uncovered, for 25 minutes. Carefully strain the stock into a bowl through a muslin-lined sieve. Leave to cool, then store in the refrigerator for up to 1 week or for several weeks in the freezer.
© 1988 Keith Floyd estate. All rights reserved.