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

Directions

1. 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.