Fish Stock

*Ask the fishmonger for fish bones and trimmings to make the stock.  Non-oily fish such as monkfish, hake, sole, turbot or plaice work very well.

1. Bring the wine to the boil in a small saucepan and boil for two minutes and then set aside.  This will remove the harsh alcoholic taste and will leave a slightly more rounded flavour for the stock.
2. Melt the butter until lightly foaming and then soften the onions and fennel for 5 minutes over a low heat, stirring every so often and making sure they do not colour.
3. Add the mushrooms and fish pieces and continue cooking for a further 5 minutes.
   
4. Pour in the cooked white wine and water (this should cover the fish) and bring the pot to the boil.
   
5. Skim off any scum (foamy impurities) that rise to the surface.
   
6. Push the herbs into the top of the stock and turn the heat down so the stock is simmering.  Simmer for 20 minutes.
   
7. Sieve the liquid  through a fine sieve into a large bowl or jug and then let it cool.  It can be refrigerated if you are going to use it within a couple of days, or frozen for future use.