This recipe is for about 500ml but can be scaled up as much as you want;
Ingredients
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1kg of white fish bones/carcasses e.g. brill, sea bass, turbot, cod, pollock, sole etc (i.e. not oily fish like salmon, trout).
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The white part of 1/2 a leek
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1/2 a stick of celery, chopped
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1/2 a carrot
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a small glass of white wine (about 150ml)
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1 bay leaf
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a few whole peppercorns
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half a sliced lemon.
Methods
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Cover the fish bones with COLD water, bring up to boil and skim the initial scum from surface.
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Add the rest of the ingredients, reduce the heat and simmer for 20 minutes.
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Cover and leave to steep for an hour.
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Strain through muslin (or a J-Cloth) and freeze until needed.
Need Bones?
You should just be able to go to your local fishmongers and get the bones for free, but if you don’t have one you can get them online from here http://www.foweyfish.com/fresh-fish-bones-for-stock.htm or buy “shell on prawns” (frozen) £6.50 per kilo – make great stock http://www.foweyfish.com/shellon-prawns_2.htm
