Utensilssaucepanfrying pancasserolepressure cookersteamerbamboo steamerstew panwokblender/liquidizerkitchen roll (towel)plastic wraptinfoil / aluminium foil bread knifebutter knifechopping knifecleaver knifeboning knifeparing knifecutting board/chopping boardegg beatersieveturning shovelladle leidl fish slicewooden spoonwork surfacehobsaucepanfrying pan casserolepressure cookersteamerbamboo steamerstew panwokblender/liquidizerkitchen rollplastic wraptinfoilbread knifebutter knifechopping knifecleaver knifecutting boardegg beatersieveturning shovelladlefish slicewooden spoonwork surfacehobHow To Make Fish StockStep 1: You will need 1 kg fish bones 2 ltr water 3 celery stalks , roughly chopped 1 onion , chopped 1 fennel bulb , roughly chopped 1 head of garlic , cut in halves 50 g white mushrooms , sliced 1 tbsp black peppercorns a few sprigs of parsley 2 bay leaves 1 saucepan 1 spoon 1 sieve 1 bowl Serves: Preparation Time: 15 minutes Cooking Time: 55 minutes Step 1 Make the stock Place a large saucepan onto the hob. Add the fish bones, celery, onion, fennel, garlic and the mushrooms. Cover it all with the water. Turn the heat onto high. Make sure that everything is submerged under the water. Skim the surface with a spoon and discard(扔掉) any impurities（杂质）.Add the peppercorns, bay leaves and the parsley. Push it all under, making sure that everything is well immersed.(浸入)Turn down the heat and simmer for 30-45 minutes.Step 2. Strain（过滤）and storeOnce cooked, strain the fish stock through a sieve into a bowl.Use it right away, chill (冷藏 )it for 2-3 days in the refrigerator, or it will keep in freezer for months.