Fish Stock

2lb fish bones

2 large onions, quartered

1 celery stick, roughly chopped

4-8fl oz of dry white wine (opotional)

4 pints of cold water

4 peppercorns

a sprig of thyme

4-5 parsley stalks

3 bay leaves

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Add enough water to cover the bones. Bring slowly to the boil. Simmer gently for 20 minutes. Strain, leave it to cool, and skim off all the fat before use.

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