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La Bourride Base

  • Yield: About 8 cups


  • 2 tablespoons olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • Salt and freshly ground black pepper, to taste
  • 3 cloves garlic
  • 1 bay leaf
  • 8 black peppercorns
  • 2 sprigs thyme
  • 1 pound fish bones
  • 8 to 10 cups water
  • 1 cup dry white wine


  • Heat the olive oil in a large saucepan over medium heat. Add the onions and celery and season with salt and pepper. Cook, stirring, for 3 minutes. Add the garlic and cook for 1 minute. Add the bay leaf, peppercorns, and thyme. Add the fish bones, water and wine. Bring to a boil, reduce heat and simmer for 30 minutes. Remove from the heat and strain.