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Fish Stock

  • Yield: 1 gallon


  • 2 1/2 pounds fish bones and heads, from any white-fleshed fish
  • 1 cup dry white wine
  • 1 cup coarsely chopped yellow onions
  • 1/2 cup coarsely chopped celery
  • 1/2 cup coarsely chopped carrots
  • 3 garlic cloves, smashed with the side of a heavy knife
  • 1 lemon, quartered
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons salt
  • 3 bay leaves
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon dried thyme


  • Rinse the fish bones and heads well in a large colander under cold running water.
  • Put all of the ingredients in a stockpot. Add enough cold water to cover by 1 inch. Bring to a boil over high heat. Lower the heat to medium-low and simmer, uncovered, for 1 hour, skimming occasionally to remove the foam that forms on the surface.
  • Ladle through a fine-mesh strainer into a large bowl. Cool completely. Cover and refrigerate. (The stock can be refrigerated for up to three days. Or freeze in airtight containers for up to two months.)

Recipe Details