<P ALIGN = RIGHT><I>MAKES about 2 litres (3╜ pints)</I></P>
<H3 ALIGN = CENTER><U>Ingredients</U></H3>
1 large onion, sliced
1 leek, sliced
2 celery sticks, sliced
50 g (2 oz) unsalted butter
A few fresh parsley stalks
1 bay leaf
6 black peppercorns
900 g (2 lb) turbot or sole bones, washed
300 ml (10 fl oz) dry white wine
2.25 litres (4 pints) water
<H3 ALIGN = CENTER><U>Method</U></H3>
Sweat the sliced vegetables in the butter without colouring. Add the parsley stalks, bay leaf and peppercorns. Chop the fish bones, making sure there are no blood clots left on them. Add to the vegetables and continue to cook for a few minutes. Add the wine and boil to reduce until almost dry. Add the water and bring to the simmer. Allow to simmer for 20 minutes, then drain through sieve. The stock is now ready to use, or to store for a few days in the fridge.
