All-purpose Court Bouillon

Name: All-purpose Court Bouillon
Ingredients: 1¼ pints (700 ml) dry white wine or dry cider; 1 tablespoon white wine vinegar; 1 large onion, unpeeled and studded with 3 or 4 cloves; 1¼ pints (700 ml) water; Bouquet garni; 1 large leek, cut into 4; 2 carrots, sliced; 2 slices lemon

Preparation info

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

1¼ pints (700 ml) water
1¼ pints (700

Stock
Vegan

Method

Simmer all the above ingredients for 30 minutes or so and allow to cool and strain before use. After you have poached your fish in the bouillon it would be sensible to save the liquid in the fridge in case you decide to make a fish soup the next day.