Suquet from Winter Food by Jill Norman

Ingredients

• 1 kg white fish bones and trimmings
• 1 stalk celery, sliced
• 1 carrot, chopped
• 100 ml dry white wine
• 2 sprigs thyme
• 3—4 parsley stalks
• 1 bay leaf
• 10 black peppercorns
• 1 slice day-old white bread
• 40 g toasted almonds
• a few threads of saffron
• 2 tablespoons chopped parsley
• 500 ml fish stock (see above) or water
• 800 g gurnard and hake fillets, cut into serving pieces
• 200 g small clams
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, chopped
• 3 tomatoes, peeled and chopped
• salt
• freshly ground black pepper