READY IN
35 mins
Fish Stock (Court Bouillon) Recipe

Fish Stock (Court Bouillon)

Graham

Recipe by  

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.

      Preparation Time: 15 Minutes

      Cooking Time: 20 Minutes

Ingredients for Fish Stock (Court Bouillon)

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
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

 

How to Cook Fish Stock (Court Bouillon)

  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.

 
Graham 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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