Aromatic Fish Stock

• Bones from a 2-pound black sea bass
• 1/2 stalk of celery, finely chopped
• 1 tablespoon minced fresh ginger
• 1/4 cup chopped basil
• 1/4 cup chopped cilantro
• 2 cloves minced garlic
• 2 teaspoons sugar
• 1/2 habanero pepper, minced

1. Put the bones in a small saucepan and add just enough cold water to cover.
2. Place the pan over medium heat and bring to a simmer.
3. Lower the heat and simmer, skimming off any foam that forms on top, 10 minutes.
4. Place the remaining ingredients in a bowl.
5. Strain the stock through a fine-mesh sieve into the bowl.
6. Discard the bones.
7. Steep the stock with the vegetables 1 minute.
8. Strain again.
9. Discard the vegetables.
10. Keeps, covered in the refrigerator, up to 2 days.

black sea bass, celery, fresh ginger, basil, cilantro, garlic, sugar, pepper

Taken from cooking.nytimes.com/recipes/6256 (may not work)