Finely dice the carrot, onion, garlic and celery and fry gently in the Olive Oil unit they are soft. Stir continously and do not allow them to colour. If they start to colour turn down the heat and and a small splash of water. Transfer to a stock pot.

Add 3 litres of water, fish bones, prawn shells, bayleaves, and the black pepper corns to the stock pot and slowly bring to the boil.

Skim off any scum that starts to appear on the surface

When it comes to the boil turn the heat down and simmer for 30 mins.

Taste for seasoning and amend.

Pass the stock through a sieve pressing the liquid through the fish bones

Use as required!