(This recipe was created by Mark Yates and supplied by Catalano’s Seafood)
Place the fish heads, vegetables and aromatics into a large saucepan. Pour the water over the top, ensuring the fish is completely submersed.
Bring the contents almost to the boil, without boiling, skimming off any scum that comes to the surface. Reduce heat and gently simmer for 20 minutes.
Remove from heat and carefully pour the liquid through a fine sieve. Be careful not to agitate the heads too much as this can make the stock cloudy.
Line the sieve with some clean Chux or muslin cloth and strain the liquid a second time. Leave to cool.
Keep the flavours clean and light and allow the fish flavour to come through.