Household Fish Stock

• 1.8 kg bones, head and skin (gills removed) of fresh fish (oily fish like mackerel and herring are not suitable)
• 1 large onion

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