Stock

• 2 snapper heads, split in half (ask your fishmonger to do this for you)
• 100 ml (3½ fl oz) grapeseed oil

Remove and discard the eyes and gills from the halved snapper heads, then wash thoroughly under running water to remove the excess blood. Pan-roast the snapper heads in a large saucepan with the grapeseed oil until lightly coloured. Add the chicken wings, squid and sea scallop trimmings and cook until the chicken wings and seafood are well coloured. Add the 3 diced fennel bulbs to the pan along