By Victoria Alexander and Genevieve Harris
To make fish stock you need the bones of a firm-fleshed white fish such as snapper. Never use bones from fish which have a high fat content, such as tuna or salmon.
CLEAN THE FISH bones thoroughly. Cut out the gills and remove all blood lines. Soak the bones in water for at least 2 hours, changing the water four times. Put the bones into a large stockpot with all the other ingredients. Heat over the lowest possible heat, leaving to infuse for about 4 hours. Remove from the heat and strain through a fine sieve.