600g fish bones
2 shallots, roughly sliced
1 small onion, roughly chopped
1 small carrot, roughly chopped
1 leek, white part only, roughly sliced
1 celery stalk, roughly sliced
3 portobello mushrooms, roughly sliced
1 bouquet-garni (use a string to tie together 1/2 bunch parsley, 1 sprig of tarragon, 2 sprigs of rosemary)
2 cloves, whole
6 black peppercorns
1 bay leaf
2 litres water
200ml white wine
1. Add all ingredients into a pan and bring to the boil.
2. Reduce the heat and simmer uncovered and without stirring for 30 minutes. Skim when necessary.
3. Strain through a sieve.
You can freeze this stock in small batches for later use.
Makes: 2 litres