Fish Stock

Normal Fish Stock (Soup)
MATERIALS REQUIRED : 1/2 - 1 Pound Fish back-bones and Skins;  Onc Onion (Well Sliced);  Two- Small Carrots (Well Sliced);  Two Stalks Celery;  six- Springs of Persley;  One- Bay Leaf;  One Spring of Thyme;  Two and Half- Pints Water;  1/2 Pint White Wine or Cider (this is optional).

METHOD :

1. It is better to use back bones from white fish-sole, turbot or halibut preferably- and the skins if available.  Put these in a pan with the sliced onion, carot, celery, herbs and Water.
2. Then add the white wine or cider (as per availability).  Then add salt and pepper. Bring very slow to the boil and simmer for 30-40 minutes until the liquid has reduced and is well flavoured.
3. Strain and Cool it down - Either use at once or Freeze for later use :-)