This recipe for fish stock should be used when making delicious Lobster Roatan.
Source: The Martha Stewart Show, February Winter 2009
Yield Makes about 8 cups
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
1/2 rib celery stalk, roughly chopped
1/2 carrot, trimmed and roughly chopped
1/2 medium onion, peeled and roughly chopped
Heat olive oil in a large pot over medium-low heat. Add garlic, celery, carrot, and onion; cook, stirring, until golden brown, about 10 minutes. Add fish bones and head and enough water to cover. Bring to a simmer; reduce heat to a gentle simmer and let cook for 25 minutes, skimming the surface as necessary. Strain through a fine mesh strainer; discard solids and set aside.