Court-Bouillon

Stock for Cooking Fish

Preparation info
    • Difficulty

      Easy

Appears in

By Mireille Johnston

Published 1990

  • About

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