Step: 1/12

Weigh and arrange all ingredients for use.

Step: 2/12

First, crush the fish carcasses.

Step: 3/12

Leave them to soak in a bowl with cold water for about 2 hours. Change the water occasionally until it runs clear.

Step: 4/12

Peel and thinly slice the garlic. Wash the carrots, celery, leeks and onions and cut into small pieces.

Step: 5/12

Pour the white wine and 1.75l water into a large pan. Bring to the boil and add the prepared vegetables.

Step: 6/12

Add the fennel, pepper and bay leaf. Allow to simmer for 15 minutes.

Step: 7/12

Place the carcasses in a sieve, drain and add to the stock.

Step: 8/12

Boil for about 20 minutes, adding the herbs after 10 minutes.

Step: 9/12

Carefully skim off the foam from the top.

Step: 10/12

Finally pour the stock through a sieve lined with a muslin cloth.

Step: 11/12

Drain well and season with salt.

Step: 12/12

Serve with fish pieces and vegetable strips as an accompaniment.