None!

Nutrition	%GDA	Range
Energy Kcal	153
Protein	16.69%
Other Carbohydrate	5.50%
Sugar	8.10%
Fat Saturated	0.62%
Fat Unsaturated	0.62%
Fiber	15.77%
Sodium	59.77%
Salt	63.45%

1. Place the fish bones (including heads) in the water and bring to the boil. Simmer for 20 minutes, then pass through a strainer lined with muslin. 2. Return the stock to the pan and add the vegetables - sliced mushrooms, chopped onion, leek and carrot and sliced celery stick including the leafy top. 3. Bring to the boil and simmer again for 45 minutes. Strain again, then use or store. 4. You can store stock in a covered container in the fridge for up to four days. You can keep it indefinitely if you re-boil it every four days or so. Otherwise, store it in small quantities in the freezer.