Fish Stock (Court Bouillon)
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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