35 mins
Fish Stock (Court Bouillon)
Recipe by Graham
Fish Stock (Court Bouillon) is the perfect stock in which to braise or poach fish. A court-bouillon is an aromatic liquid or stock that can be made with everything from simple sea salt to thyme, bay leaf, cloves, peppercorns, onion, carrot, celery, parsley, milk, wine, lemon or vinegar.
When cooked gently in a court-bouillon, delicate foods - notably fish and other shellfish, as well as eggs, veal and chicken - absorb a hint of the liquid’s flavour. Court-bouillon is usually prepared ahead of time and cooled (and strained) before using.
Fish Poached in White Wine 
Five Hour Confit of Lamb Ingredients for Fish Stock (Court Bouillon)
Currently displaying quantities in US Imperial Measurements
How to Cook Fish Stock (Court Bouillon)
- 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.
GRAHAM'S HOT TIP:
For a stronger stock that can also be used as a base for fish soups, add the bones and trimmings (fresh) of 2-3 fish such as salmon, sole, cod or plaice then simmer the stock in an uncovered pan for 30-45 minutes instead of 20. The liquid will then reduce down to about 2½ pints (1.5ltrs)
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