Emeril Lagasse Fish Stock Recipe
Servings: 3
Ingredients
- 8 c. very fresh raw fish bones from fish such as cod, grouper, snapper 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 peppercorns, 3 sprigs of fresh parsley wrapped in a square of cheesecloth and tied with kitchen twine)
- 2 tsp salt
Directions
- 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1921g | |
| Recipe makes 3 servings | |
| Calories 862 | |
| Calories from Fat 275 | 32% |
| Total Fat 30.51g | 38% |
| Saturated Fat 5.37g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 517mg | 172% |
| Sodium 4137mg | 172% |
| Potassium 2024mg | 58% |
| Total Carbs 0.7g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.43g | 0% |
| Protein 145.78g | 233% |
