477 Fish Bouillon

Rate this recipe

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

Flavouring Ingredients

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

Liquid

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

Seasoning

  • 80 g ( oz) salt

Method

Proceed in the same way as for Fish Stock.