Fish Stock

• 2kg Fresh white fish bones, such as Blue Eye Cod or John Dory
• 50ml Olive oil

Chop the fish bones into small pieces and wash under cold running water to remove any trace of blood. When the water runs clear, drain the bones into a colander. Wash the chopped vegetables in cold water and drain. In a heavy-based saucepan heat the olive oil over a medium heat. Add the onion, leek, celery, fennel and garlic and sweat without colour for 5 minutes. Add the fish bones and continu