Court-Bouillon

Stock for Cooking Fish

Preparation info

  • Difficulty

    Easy

Appears in

The Cuisine of the Sun

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 it ready for later use.

When you cook your fish, always make sure there is enough court bouillon to cover it. Place the fish on a rack in the fish cooker, then cover it with court bouillon. Place a few lettuce leaves on top of the fish. Bring to a boiling point, lower the flame and simmer for as long as you need to (the classic rule is 8 to 10 minutes for each pound of fish once the boiling point has been reached).

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