Fish Stock

• 1 large onion, sliced
• 2 carrots, sliced
• ½ stalk of celery, sliced

In a large saucepan sauté the vegetables in the oil, stirring, for several minutes. Rinse the fish, add to the pan and stir a few more minutes. Add 3 litres (5 pints) of water and the bouquet garni. Salt lightly and bring to the boil. Skim when necessary and simmer for 15 minutes. Add the wine and peppercorns and simmer a further 15 minutes. Strain through a muslin-lined sieve. Cool, skim, then