Instructions: Wash and slice the vegetables finely.

Wash the bones well under cold running water.

Place the bones and all other ingredients in a large stockpot and cover with cold water.

Bring to the boil and simmer on low heat for 1/2 an hour, skimming regularly to remove the surface scum. Strain carefully into a clean pot.

Stock should be clear and light in colour.

Freeze until required or make richer by reducing the stock by 2/3.

*Note:
Make sure the stock doesnt boil rapidly or a it will break up the fish and become cloudy ie. simmer very gently.

Also, stocks can be made well in advance and pulled out of the freezer as required.

Its always good to have some fish stock handy as it forms the basis of many fish soups and white fish sauces.

This makes a fair dinkum sauce and not an imitation.

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