Prep Time: 10 mins      Cook Time: 30 mins      Makes: 2L

Ingredients

1 fish head, rinsed

Bones from 1 whole fish, rinsed

1kg prawn heads and shells, rinsed

1 onion, quartered

20g butter

10 peppercorns

1 cup white wine

1 bay leaf

6 sprigs parsley

1/2 tsp sugar

Water, approx. 2L

Method

Heat a stockpot over medium heat. Add shells, bones and fish head and cook, stirring occasionally, until the fish bones whiten.

Add wine, water, herbs, peppercorns and sugar and bring to a simmer. Reduce heat to low-medium and simmer gently for 20 mins (see note).

After 20 mins, strain stock into a colander over a large bowl and discard solids.

Notes

When simmering the stock, you want to simmer it. Do not boil otherwise the stock will become cloudy.

This will last only one day in the fridge or up to one month in the freezer.