F I S H  S T O C K

Preparation time: 10 minutes

Cooking time: 50 minutes

Serves: Makes about 2 litres of fish stock

Season: All ingredients available year-round

1.4kg fish heads and frames

(any type of fish will do but try to have a mix of both oily and white fish)

2 onions

2 carrots

2 celery sticks

1 fennel bulb

Olive oil

4 garlic gloves

1 tsp saffron

2 bay leaves

1 orange

Pinch of red pepper flakes

375ml dry white wine

2 litres water

1 tsp sea salt

Wash the fish frames and fish heads.  Make sure that you wash out any blood from the gills of the fish heads.  Peel and chop the onions and carrots.  Wash and chop the fennel and celery.  Transfer the vegetables to a large pot and add a little olive oil.  Peel the garlic and smash it with the side of your knife.  Wash and halve the orange.  Add the garlic, saffron, bay, half orange and red pepper flakes to the vegetables.  Layer the heads and fish frames on top of the vegetables.  Pour in the wine and cover the pot.  Allow the fish to steam for about 15 minutes.

Pour in 2 litres of water and bring to a simmer.  Once the stock is bubbling gently, simmer for another 15 minutes.  Then turn off the heat and infuse for another 15 minutes.  Drain, season with sea salt, and cool to room temperature.  Freeze in small pots or use straight away.