Fish Stock

• 2 kg (4 lb 8 oz) white fish bones (such as snapper or cod)
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Place the fish bones in a large saucepan with 4 litres (140 fl oz/16 cups) water and bring to the boil. Skim off any impurities, then add the remaining ingredients. Return to the boil, then reduce the heat and simmer for 30 minutes. Strain through a fine sieve and allow to cool. Store in the fridge for up to 3 days, or freeze until required.