• small knob of butter
  • 1 onion, roughly chopped
  • 1kg white fish heads and bones
  • 250ml white wine
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf tied with string


  • STEP 1

    Melt the butter in a large saucepan, add the onion and cook for 3 mins. Tip in the fish heads and bones and cook, stirring occasionally for a further 4 mins. Pour in the wine and 1 litre of cold water. Drop in the herbs and a pinch of salt. Bring to the boil, reduce the heat to a simmer, then cook for 20 mins, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.


Adding the shells from crab, lobster or prawns at the same time as the fish bones will give a depth of flavour to the stock. If you have any fennel or ripe tomatoes hanging around, add these along with the onion.

Goes well with


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