- 3lb fish trimmings
- 1 onion, sliced
- 1 small leek, white part only
- 1 celery stick
- 1 bay leaf
- 6 parsley stalks
- 10 black peppercorns
- 3 pints water
- Place all the ingredients in a large saucepan and bring slowly to just below boiling point.
- Simmer for 20 minutes, removing any scum from the surface.
- Strain the stock through a muslin-lined sieve and leave to cool before refrigerating.