Fish stock

ingredients
2.3kg/5lb fish trimmings
5 onions, quartered
5 celery sticks, including leaves,
chopped
5 sprigs of fresh flat-leaf parsley
5 bay leaves
1 teaspoon dried thyme
750ml/11/4pt dry white wine
salt and freshly ground black pepper
• Put all the ingredients in a large stockpot or heavy saucepan, and
3 litres/5pt water. Set over a high heat, bring to the boil, then skim
any scum from the surface.
• Reduce the heat and simmer, uncovered, for about 40 minutes,
continuing to skim off scum from the surface as it rises. Carefully st
the liquor through a fine-mesh sieve, and discard the seasonings.
• Allow to cool, then refrigerate until needed. Use on the same day
stock is made, or divide into portions and freeze until needed.