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Fish Stock

  • Yield: 3 quarts


  • 8 cups very fresh raw fish bones from fish such as cod, grouper, snapper and flounder
  • 4 quarts cold water
  • 2 medium-size yellow onions, sliced
  • 2 medium-size carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 medium-size lemons, halved
  • 1 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 teaspoons salt


  • Place the fish bones with water (not the 4 quarts) 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 cold running water, the put them back in the pot with the 4 quarts cold water and the remaining ingredients. B5ing to a boil over high heat, then reduce the heat to low and simmer for 10 minutes. Turn the heat up to medium and simmer, uncovered, for 30 minutes. Let cool completely and strain through a fine-mesh strainer. It will keep in the refrigerator for up to 3 days or in the freezer for up to 1 month.