Emeril's Fish Stock
emeril lagasse fish stock 
 
8 cup  very fresh raw fish bones from fish such as cod, grouper, snapper
  and flounder
4 quart  cold water
2   mediumsize yellow onions, sliced
2   mediumsize carrots, coarsely chopped
2 stalk  celery, coarsely chopped
2   mediumsize lemons, halved
1   bouquet garni (5 sprigs of fresh thyme, 2 bay leaves, 10 black
  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 quarts) 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 cold running 
water, the 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. 
 
yield: 3 quarts 
 
-- 
(ID: 12137) Mirror: rec.food.recipes: Sun, Jun 22, 2003


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