Tip: Watch How to fillet whole fish like a pro and prepare offcuts for fish stock.


Ingredients

knob of butter

1 small onion, roughly chopped

Head, bones and offcuts of Fish With A Story (raw or use leftovers from cooking whole fish)

125 ml white wine (completely optional)

2–3 parsley sprigs

3 thyme sprigs or 1 tsp dried thyme 

1 bay leaf


Method

1. Melt the butter in a large pan, add the onion and cook for 3 minutes stirring to soften. 
   
   
2. Tip in the fish head and bones and cook, stirring occasionally for a further 4 minutes. 
   
   
3. Pour in the wine and 750 ml of cold water. Add the herbs, a pinch of salt, bring to the boil, then reduce the heat to a simmer and cook for 20 minutes. 
   
   
4. Skim any scum from the top, leave to infuse for 3-4 hours or overnight in the fridge. 
   
   
5. Pass through a sieve, pouring the stock into a container. Chuck the bits. 
   
   
6. Store in the fridge for 4 days and freeze for up to 3 months.