Peel and slice the onion. Slice the fennel. Slice the leek on the diagonal. Crush the garlic under the blade of your knife.
Heat a large pan and add a drizzle of sunflower oil. Add the onion, fennel, leek, garlic, thyme and all of the herbs. Sweat over a medium heat for 5 minutes, taking care not to allow the vegetables to colour.
Add the fish bones to the pan and stir gently once or twice so as to avoid breaking up the bones.
Add the white wine and reduce by half.
Cover with water and simmer gently for 40-45 minutes.
Pass through a sieve and you should have a stock that it is light in colour and clear.
«Make sure to ask your fishmonger for white fish bones and always remove the gills, the eyes and any blood. Wash the bones before adding to the stock.»
Fish stock made with white fish bones, fennel, leek and onion.