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 to a medium heat and add a drizzle of sunflower oil. Add the onion, fennel, leek, garlic, thyme and all of the herbs. Sweat the vegetables for 5 minutes, taking care not to allow 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 fine sieve .
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.»
This is a light fish broth that can be the base of soups, sauces and stews. A great way to maximize yield from otherwise wasted products.