Court-Bouillon I

Name: Court-Bouillon I
Yield: For 6 People
Cuisine: France
Ingredients: 1 carrot, chopped; 2 pounds fish heads and backbones, roughly broken in pieces; 3 onions, chopped; the white part of 1 leek, chopped, or an additional onion, chopped; salt; freshly ground pepper; 2½ quarts water; 1 cup dry white wine; bouquet garni; 1 teaspoon thyme

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

A court bouillon made with fish heads and bones and vegetables and wine. This fish stock will improve a dull fish or one that has been kept on ice.

Ingredients

2 pounds fish heads and backbones, roughly broken in pieces
3 onions, chopped
1</

Europe
France
Stock
Pescatarian
Mediterranean
Gluten-free

Method

Place the fish heads and bones in a saucepan. Add the onions, carrot, leek, thyme, bouquet garni, wine, and water. Bring to a boil and simmer for 40 minutes. Add salt and pepper before removing from heat. Pass through a sieve lined with a piece of cheesecloth, forcing through as much liquid as you can.