XO Sea Stock

• 100 ml (3½ fl oz) grapeseed oil
• 1 kg (2

Heat the grapeseed oil over medium–high heat in a stockpot or very large saucepan and add the chicken wings, snapper head and the squid trimmings. Turn occasionally until golden brown all over. Add the vegetables and continue to cook until the vegetables are lightly browned. Deglaze with the unoaked chardonnay. Once the wine has evaporated add the cold water. Bring to a simmer, skim and reduce