800gr to 1kg fish trimmings as head and bones
I used for the recipe the leftover bones of the fish pie (salmon and king fish)
1 large chopped onion
2 sliced of lemon
bouquet garni or few parsley and a bay leaf
2 litres water
1/2 cup white wine (optional)
Put all the ingredients onto a large pot, bring it to boil and reduce the heat.
Cover and simmer for 40 minutes.
Cool completely and strain the stock through a fine strainer or sieve into a large bowl or smaller jars.
The stock will become slightly jelly .
This a basic foundation for any fish or seafood dish.
The stock will last for two days in the fridge unless you freeze it and it will keep up to 1 month.