477 Fish Bouillon

Name: Fish Bouillon
Cook time: 40 min
Total time: 40 min
Yield: To make 10 litres (2¼ gal or 2¾ U.S. gal)
Cuisine: France
Ingredients: 1 kg (2¼ lb) tench; 3 kg (6½ lb) pike; 1 kg (2¼ lb) carp; 1 kg (2¼ lb) sole trimmings; 2 kg (4½ lb) turbot or whiting heads; 700 g (1½ lb) sliced onions; 9½ litres (2⅛ gal or 2⅝ U.S. gal) water; 1 bayleaf; 50 g (2 oz) celery; 400 g (15 oz) leek; 200 g (7 oz) parsley stalks or root; 1 litre (1¾ pt or 4½ U.S. cups) white wine; 80 g (2½ oz) salt

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

Europe
France
Pescatarian
Gluten-free
Soup

Method

Proceed in the same way as for Fish Stock.