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.