Fish stock for Black truffle soup with prawns and langoustines – Food & Home Magazine

Ingredients

• 1,5kg fish trimmings (this can include bones, skin and heads)
• 10 leeks, roughly chopped
• 3 fennel bulbs, roughly chopped
• 5 carrots, peeled and roughly chopped
• handful fresh parsley, roughly chopped, with stalks
• 500ml (2 cups) white wine
• 1L (4 cups) water
• salt and freshly ground black pepper, to taste