Emeril Lagasse Fish Stock

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.