Fish Stock

• heads and bones of 2 large fish
• 6 green onions/scallions, chopped
• 1 knob</

Wash fish heads thoroughly to remove all blood. Discard gills as they will make the stock bitter. Put all ingredients into a stockpot, adding cold water to cover. Bring to the boil and simmer on low heat, skimming frequently to remove any scum, for 2 hours. Strain through a conical sieve, pressing to extract as much juice as possible. Discard solids. Strain again through a fíne mesh sieve to re