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 continue to sweat for a further 3 minutes without colour. Add the Noilly Prat and white wine and cook until the alcohol has evaporated. Pour 2 litres cold water over the bones and bring to the boil. Reduce the heat to a simmer. Remove any scum that floats to the surface. When the stock is clear and the fish bones have dropped, add the peppercorns, bay leaf, thyme and parsley and continue to cook the stock for a further 15 minutes. Remove the stock from the heat and pass through a fine chinois into a clean saucepan. Discard the bones and vegetables. Put the stock back onto the heat and reduce to 1 litre to concentrate the flavour. Once again, pass the reduced stock through a fine chinois into a stainless steel container and refrigerate to solidify any fat that may rise to the surface. Remove the fat before using the stock. The fish stock will keep chilled for 2 days in the fridge.
© 2005 Liam Tomlin. All rights reserved.