Remove any blood from the bones and, if using heads, remove the gills. Wash the bones thoroughly in several changes of cold water.
Fish Stock
Quick and easy to make fish stock is essential if you are going to do anything other than just plain grill your fish. Although the stock can be made from any fish bones the best ones to use would be those of flat fish, monkfish and possibly whiting. Once made it will keep in a refrigerator for up to 5 days but can always be frozen, freeze it down into usable quantities and defrost as and when you need it.
Salmon, cod, haddock bones do not make a good stock.
Yield: Makes approximately 1 litre / 1¾ pints
Method
Peel and wash the vegetables and roughly chop them.
Heat the oil in a saucepan. Add the vegetables and mushrooms, cover and sweat for a few minutes until they begin to soften.
Add the white wine and reduce slightly.
Halve the lemon and add it to the pan with the fish bones. Add enough water to just cover the bones.
Bring to the boil, skimming frequently, then reduce to a simmer.
When no more scum rises, after about 5 minutes, add the bouquet garni and peppercorns.
Simmer for 20 minutes, then pass the stock through muslin or a fine cloth and cool.
There is no point in cooking the stock for more than 20 minutes, as no more flavour will be extracted from the bones after this time. If the stock is not very strong then reduce it to the desired level after straining and for storage. It freezes well.