White wine fish stock can be used for cooking fish or shellfish, for marinating herrings, or for use with other varieties of fish.
makes 1 litre (1 3/4 pints)
scant 1/2 (us) cup (100 ml) dry white wine or dry cider
800 g (1 3/4 lb) white fish heads, trimmings and bones
1 large onion, thinly sliced
1 large carrot, thinly sliced
4 - 5 mushroom stalks
1 blade of mace
1 bouquet garni
1. Put the wine or cider into a large saucepan with 1 litre (1 3/4 pints) water.
2. Wash the fish heads and trimmings and break up the bones. Add them to the pan with the remaining ingredients.
3. Heat the liquid to simmering point, cover the pan and simmer for 30 minutes.
4. Leave to cool, then strain the stock through a fine sieve into a clean saucepan or measuring jug.
5. Use as required.