Making fish stock

Use white fish, rather than oily fish such as salmon, trout or mackerel. Remove the eyes and gills.

Place 2 kg (4 lb) chopped fish bones and trimmings in salted water for 10 minutes; drain. Return to a clean pan with 2.5 litres water, 12 peppercorns, 2 bay leaves, chopped celery stick and onion and juice of 1 lemon.

Bring to the boil, then reduce the heat and simmer for 20 minutes. During simmering, skim off any scum that rises to the surface using a large spoon.

Ladle the stock in batches into a fine sieve over a bowl. Gently press the solids with a ladle to extract all the liquid and place in the refrigerator to cool. Makes 1.5 litres.