Fish Stock

• 250 g (9 oz) white fish trimmings and/or bones (such as lemon sole, brill or plaice bones)

Rinse the fish bones and trimmings of any blood, which would make the stock look cloudy and taste bitter. Place into a large pan with the leeks, carrots, fennel and parsley. Pour in the white wine, then add 2.4 litres (4 pints) cold water to cover the fish and vegetables. Place on a high heat and bring to a simmer. After 5 minutes, remove the scum that forms on the surface with a spoon and disc