Fish Stock

INGREDIENTS

1. Fish bones, head, skin                           200gms
2. Onion                                                        1 (medium sized)
3. Celery                                                        2-3 inch stalk
4. Mushroom                                                1 large
5. Bayleaf                                                      1
6. Peppercorns                                             4-6

Method of preparation

1. Peel, wash and slice onion. Wash and cut celery into 1 centimetre pieces. Wash and slice the mushroom. 
2. In a pan, put fish bones, head, skin (any unutilised portion of fish), 5 cups of water, onion slices, celery pieces, bayleaf and peppercorns and put it on heat.
3. Bring to boil, remove any scum which floats on the surface and then simmer for 15 minutes. Remove from heat, strain and use the liquid as stock.