Fish Stock

• olive oil
• 2 medium onions, halved
• 1 leek (white part only), carefully rinsed and chopped
• 1

In a large saucepan, heat the olive oil and sweat the onions, leek, celery and garlic until they are softened, but not browned.

Pour in the white wine and bring to the boil, stirring well. Let things simmer for about 5 minutes until you have quite a thick syrup.

Add the peppercorns, bay leaf, thyme, fish bones and lemon to the pan, cover with cold water (you’ll need 2-3 litres d