Fish Stock (Court Bouillon)
Fish Stock (Court Bouillon)
Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 mins
ingredients
2½ pints -
water
1¼ pint - dry white wine
1 tablespoon - salt
2 - onions
3 - carrots
2 sticks - celery
2 slices - lemon
2 sprigs - fresh parsley
2 - bay leaves
6 - black peppercorns
½ oz - butter
1¼ pint - dry white wine
1 tablespoon - salt
2 - onions
3 - carrots
2 sticks - celery
2 slices - lemon
2 sprigs - fresh parsley
2 - bay leaves
6 - black peppercorns
½ oz - butter
directions
- Peel and slice the onions and slice the carrots and celery. Place all the ingredients in a large pan, bring to the boil, then cover with a lid and simmer for 20 minutes. Allow the stock to cool a little, then strain through a fine sieve (strainer) and discard all the solids. This produces about 3 pints (1.8ltr) of delicate Court Bouillon that will keep in a freezer until required. A little time taken but the difference in flavour to our cooking will make it well worthwhile.