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Stop making fishy water, this is proper fish stock. Ingredients 1kg fish bones, flat fish bones are best (ask your fishmonger) Olive oil 1 tsp fennel seeds 6 white peppercorns 1 leek, white part only, sliced 1 /2 celery stick, sliced 1 small onion, sliced 3 garlic cloves, halved 125ml white wine 2 bay leaves Handful of herb stalks (parsley, dill, chervil or tarragon all work) 1 lemon, sliced 1. Cut your fish bones using sturdy kitchen scissors into roughly 5cm pieces and rinse them well. 2. Plac