Fish Stock

2-1/2 cups cold water
1 onion, chopped
1 carrot, chopped
1 celery stalk with leaves, chopped
5 black peppercorns
2 sprigs parsley
1 bay leaf
1 sprig fresh thyme
3 whole cloves
strip lemon rind
500g fish frames and trimmings
 
Method:
Wash fish bones and add to pot with everything else. Simmer for 20 mins (No longer).
Skim and strain.

Note: do not use salmon or mackerel for stock as it is too strong.