Emeril Lagasse Fish Stock Recipe

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.

nutrition data

Nutritional data has not been calculated yet.