• 1 tb­sp olive oil
  • 450g/1lb fish bones, heads car­cass­es etc (avoid oily fish when mak­ing stock)
  • 4 leeks, chopped
  • 1 fen­nel bulb, chopped
  • 4 car­rots, chopped
  • 2 tb­sp fresh­ly chopped pars­ley
  • 250ml/1 cup dry white wine
  • 2.5lt/10 cups wa­ter


  1. Gen­tly sauté the car­rots, leeks and fen­nel in the olive oil for a few min­utes in a large lid­ded saucepan.
  2. Clean the fish bones to en­sure there is no blood as this can ‘spoil’ the stock. Add all the oth­er in­gre­di­ents, cov­er and bring to the boil. Leave to very gen­tly sim­mer for 1hr with the lid on.
  3. Al­low to cool for a lit­tle while. Pour the con­tents through a sieve and store the fin­ished stock liq­uid in the fridge for a cou­ple of days or freeze in batch­es. You may find you need to skim a lit­tle fat from the top of the stock af­ter cook­ing.