1 lb 2 oz (500 g) bones from flounder, plaice or other flat fish, fins and tails removed
1 onion, sliced
1 celery stalk, cut into pieces
1 carrot, cut into pieces
1 small leek, white part only, thickly sliced
1 garlic clove (optional)
1 cup (250 ml/8 fl oz) dry white wine
1 tablespoon freshly squeezed lemon juice
6 fresh parsley sprigs
1 bay leaf
6 black peppercorns
- Put the fish bones, onion, celery, carrot, leek, garlic, and a pinch of salt into a large pan, pour in 4 cups (1 litre / 1 ¾ pints) water, and bring to a boil over low heat.
- Skim off the scum that rises to the surface, then add all the remaining ingredients. Cover and simmer for 40 minutes.
- Remove from the heat, strain through a fine strainer into a bowl, and let cool.
- Use immediately or store in the refrigerator for up to 3 days.
- To freeze, measure l cup (250 ml/8 fl oz) stock into each of four heavy-duty freezer bags or plastic containers, seal, and freeze for up to 2 months.