INGREDIENTS

 1 Salmon head and carcass (remove the gills) 
½ dozen Mussels 
2 tbsp Equagold Pure Vanilla Grapessed Oil 
I Onion 
1 clove Garlic 
2 Carrots 
2 stalks of Celery 
1 Fennel bulb 
1 to 2 Bay Leaves 
1 Equagold Vanilla Pod 
2 sprigs of Lemon Thyme 
¾ cup of white wine 
2 litres of water 
Seasoning 
Optional 1 tbsp of Tomato paste 

METHOD

Heat the Vanilla Grapeseed Oil in a large pot (4 litre). Gently Caramalise the mussels, Salmon Carcass and vegetables for 10 minutes. Add the white wine, water, herbs and vanilla pod. Simmer for 20 minutes Strain the stock and season with salt and pepper