Gordon Ramsay Fish Stock Recipe

1kg white fish bones or trimmings
2tbsp olive oil
1 small onion, roughly chopped

½ a celery stalk, roughly chopped
1 small fennel bulb, roughly chopped
1 small leek, sliced
75ml dry white wine

1) If you are using fish-heads, cut out the eyes and gills and remove any traces of remaining blood.

2) Heat the olive oil in a large stockpot and add the vegetables with a little salt and pepper. Stir over medium heat for 3-4 minutes until the vegetables begin to soften but not brown.

3) Add the fish bones, trimmings, the white wine, and enough cold water to cover the bones. You will need about 1 - 1.2 Litres.

4) After simmering for 20 minutes, remove the pot from the heat and leave to cool.

After allowing sufficient time to cool, ladle the stock through a fine sieve and discard the solids. Refrigerate and use within 2 days or freeze into convenient portions for up to 3 months.