Brown Fish Stock

• 1.3 kg white fish bones, such as plaice, sole or brill
• olive oil
• 250 ml

To make the stock

Preheat the oven to 200°C/400°F/gas mark 6. Lay the fish in a large roasting tray, splash over a little olive oil and roast the bones until dark brown all over. Remove from the oven, take the fish from the tray and place in a large saucepan.

Deglaze