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Easy
Published 1990
We will deal with four kinds of court bouillon here. The first one is for a fish which is somewhat bland, such as whiting, bass, belly fish, cod, or fish that has been kept on ice. The second is for freshwater fish (trout and the like); the third is for large fish (salmon, halibut, tuna, cod, or belly fish); and the fourth is for very delicate fish, such as sole or flounder. All these versions of court bouillon can be kept frozen, so make a large amount to put in small containers and keep i