Let’s make a handy kitchen staple in 25 minutes, fish stock easy recipe.
Place water and fish heads/bones in a large pot. Bring to the boil and skim off any foam that rises to the surface. It is important to remove this foam as this is impurities and off flavours.
Then add vegetables, peppercorns and white wine at the same time. Reduce heat and cook for 20’.
Strain through a fine-mesh strainer and then pour it into the pot and boil for 5’
Cool and then strain into containers for refrigeration. Freeze in portions as you like if you will not use in 2-3 days.