Bones and trimmings of 1 turbot including the head, halibut or monkfish
2 red onions, peeled and cut in quarters lengthways
2 carrots, sliced
4 celery stalks
1 fennel bulb, untrimmed, cut in half
1/2 head garlic, peeled
a few fresh flat-leaf parsley stalks
2 bay leaves
1 tablespoon fennel seeds
6 white or black peppercorns
2 dried red chillies
2 litres (3.1/2 pints) cold water
150 ml (5 fl oz) white wine (optional)
Maldon salt and freshly ground black pepper
Makes 2 litres (3.1/2 pints)
Put the fish bones, head and trimmings into a large saucepan, add the vegetables, herbs and spices, cover with the cold water and add the wine if using. Bring to the boil, skimming off the scum as it comes to the surface. Lower the heat and simmer gently for 15–20 minutes; in order to achieve a fresh-tasting stock, do not be tempted to do so for longer than this. Season generously, strain and use immediately.