If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Emeril Lagasse Fish Stock
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- #4745
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
8 cups very fresh raw fish bones (cod, grouper, snapper and flounder)
4 quarts cold water
2 medium yellow onions, sliced
2 medium carrots, coarsely chopped
2 stalks celery, coarsely chopped
2 medium lemons, halved
Bouquet Garni
5 sprigs fresh thyme
2 bay leaves
10 black peppercorns
3 sprigs fresh parsley
2 teaspoons salt
directions
NOTE: For bouquet garni, wrap ingredients in a square of cheesecloth and tie with kitchen twine.
Place the fish bones with water to cover (not the 4 quarts) 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 cold running water, then put them back in the pot with the 4 quarts cold water and the remaining ingredients. Bring to a boil over high heat, then reduce the heat to low and simmer for 10 minutes.
Turn the heat up to medium and simmer, uncovered, for 30 minutes.
Let cool completely and strain through a fine-mesh strainer. It will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.
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burn2157
nutrition data
Nutritional data has not been calculated yet.
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