If you get into the habit of buying whole fish, you will always have a few heads and bones to whip up a quick fish broth for the table or the freezer.
Chop onion, carrot, celery, garlic and leek. Heat oil in large pot and cook vegetables over low heat for about 10 minutes until they ‘sweat’. Add rinsed fish heads and bones, wine, peppercorns and bay leaves and bring to boil. Add water and return to the boil. Simmer over low heat for 15 minutes, no longer. Strain through a strainer lined with muslin, pushing down on the bones to release the utmost juices.
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