Fish Bones – 500 gms
Leeks – 250 gms
Onions – 250 gms
Celery – 250 gms
Carrots – 250 gms
Water – 2 1/2 litres
Mixed Herbs – handful
White Peppercorns – 1 tblsp
Bay Leaf – 2

1. Wash the fish bones.
2. Put them in a large pan.
3. Peel and roughly chop the vegetables.
4. Add the water and bring to a boil.
5. Turn down the heat and simmer.
6. Remove any scum that rises to the top.
7. Add the vegetables, herbs and peppercorns.
8. Cook, partially covered, for about 1 1/2 hours.
9. Leave the stock to cool slightly, then strain and pour into a container.
10. Cover and store in the fridge for upto 24 hours until ready to use.

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