Aromatic fish stock flavoured with vegetables!
Step 1:
Heat the olive oil in the saucepan and sauté the fish.
Step 2:
Cut the carrot, the spring onion, the celery and the leek into thick pieces. Pour the vinegar and the white wine into the saucepan with the fish.
Step 3:
Place the cut up vegetables in the saucepan with the lemon zest.
Step 4:
Add the mixture of dried spices, the pepper, the garlic, the salt, the dried parsley and the bay leaves.
Step 5:
Add water and boil everything together for 1/2 an hour.
Step 6:
Drain the mixture and the fish stock is ready.