Ingredients:

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

1 leek

1 carrot

2 sliced of lemon

Peppercorns

bouquet garni or few parsley and a bay leaf

2 litres water

1/2 cup white wine (optional)

Method:

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.

Refrigerate overnight.

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.