If buying whole fish for filleting, ask your fishmonger to reserve and cut bones into smaller pieces. You can include fish heads, but not the gills, as they give the stock a bitter flavour.
- Rinse fish bones and prawn shells.
- Heat butter in a large saucepan over medium heat. Add onion and fennel, if using, and cook, stirring occasionally, for 8 minutes or until soft. Add fish bones and prawn shells, and stir until bones whiten. Add wine and 2L (8 cups) water to the pan and bring to a simmer.
- Reduce heat to low–medium and simmer gently for 20 minutes (don't boil or your stock will be cloudy). Strain through a fine sieve. Refrigerate for up to 1 day or freeze for up to 1 month.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set