The fish stock will be slightly darker in colour and stronger in flavour but excellent for fish soups and most sauces.
Chop the fish bones into pieces and wash thoroughly under cold running water until no trace of blood remains. Slice the onion and carrot finely. In a large stainless steel saucepan melt the butter, add the onion and carrot and sweat them on a gentle heat until soft but not coloured. Add the bones to the saucepan, stir and cook very briefly with the onions. Add the dry white wine and boil until nearly all the wine has evaporated. Cover with cold water, add the peppercorns and a large bouquet garni. Bring to the boil and simmer for 20 minutes, skimming often. Allow to get cold and refrigerate.
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