477 Fish Bouillon

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Preparation info

  • To make

    10 litres

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Ingredients

Nutritive Ingredients

  • 3 kg (6½ lb) pike
  • 1 kg (2¼ lb) carp
  • 1 kg (2¼ lb) tench
  • 1 kg (2¼ lb) sole trimmings
  • 2 kg (4½ lb) turbot or whiting heads

Flavouring Ingredients

  • 700 g (1½ lb) sliced onions
  • 200 g (7 oz) parsley stalks or root
  • 400 g (15 oz) leek
  • 50 g (2 oz) celery
  • 1 bayleaf

Liquid

  • 9½ litres (2⅛ gal or 2⅝ U.S. gal) water
  • 1 litre (1¾ pt or 4½ U.S. cups) white wine

Seasoning

  • 80 g (2½ oz) salt

Method

Proceed in the same way as for Fish Stock.

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