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Emeril's Fish Stock

Recipe courtesy Emeril Lagasse

Mon Jul 14 13:30:00 EDT 2008

fish stock


Patrick Ryan/Getty Images

1 pound fish head/bones (ask fish monger to save after boning)
1 Spanish onion
1 bunch white part of leeks,
1 tablsepoon Black Peppercorns
4 fresh Bay leaves
1 lemon (cut in half and squeezed)
1 cup white wine

Combine all ingredients in a large stock pot. Cover with water and simmer 30 minutes. Salt to taste at end. Strain and store in quart containers.

Yield: 2 quarts

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