For many recipes a good fish stock is essential. It is also very easy to make. White fish bones and trimmings make the best stock. Ask the fishmonger for these whenever you buy fish; even if you cannot make the stock that day, you can free them for later use. To make about 1 liter you will need 1kg white fish bones and trimmings.

1. Was the fish heads thoroughly and remove the gills. Chop the heads and bones if necessary. Put them in a large saucepan.
2. Coarsely chop the white part of 1 leek ( or ½ fennel bulb) 1 onion and 1 celery stick. Ad these to the fish heads and bones in the pan.
3. Add 150 ml dry white wine. Toss in 6 white peppercorns and a bouquet garni, add 1 liter water.
4. Bring to a boil, lower the heat and simmer for 20 minutes (not more, or the flavor will become unpleasant). Strain through a muslin-lined sieve.