Emeril Lagasse Fish Stock Recipe

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Servings: 3

Ingredients

Cost per serving $5.22 view details

8 c. very fresh raw fish bones from fish such as cod, grouper, snapper
Â Â and flounder
4 quart cool water
2 med -size yellow onions, sliced
2 med -size carrots, coarsely minced
2 stalk celery, coarsely minced
2 med -size lemons, halved
1 x bouquet garni (5 sprigs of fresh thyme, 2 bay leaves, 10 black
Â Â peppercorns, 3 sprigs of fresh parsley wrapped in a square of cheesecloth and tied with kitchen twine)
2 tsp salt

Place the fish bones with water (not the 4 qts) to cover in a large stockpot over high heat and bring to a boil. Remove from the heat and drain off the water in a colander. Rinse the bones well under cool running water, the put them back in the pot with the 4 qts cool water and the remaining ingredients. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 min. Turn the heat up to medium and simmer, uncovered, for 30 min. Let cold completely and strain through a fine-mesh strainer. It will keep in the refrigerator for up to 3 days or possibly in the freezer for up to 1 month.
Yield: 3 qts