Fish Stock

• 50 ml (1½ fl oz) olive oil
• 1 leek, sliced
• 1

In a large saucepan heat the oil, add the leek, onion, celery and garlic and sweat the vegetables until soft. Add the fish bones and coriander seeds and sweat again. Add the wine and reduce until almost evaporated. Add 2.5 litres (88