Fish Court-Bouillon

Name: Fish Court-Bouillon
Ingredients: 1 bouquet garni (celery, thyme and parsley); 1 bouquet garni (celery, thyme and parsley); 1 bouquet garni (celery, thyme and parsley); 2 pounds fish trimmings (haddock, halibut, cod); 2 cloves; 6 bruised peppercorns; 2 bay leaves; 1 bouquet garni (celery, thyme and parsley); 1 pint water; 3 tablespoons olive oil; 3 tablespoons butter; 1 large Spanish onion, sliced; 2 pounds fish trimmings (haddock, halibut, cod); 2 pounds fish trimmings (haddock, halibut, cod); 2 pounds fish trimmings (haddock, halibut, cod); 1 pint dry white wine; 1 teaspoon salt; 2 small carrots; 2 stalks celery

Preparation info

Difficulty
Easy

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

2 small carrots
2 stalks celery
1 large Spanish onion, sliced

Fish course
Pescatarian
Gluten-free

Method

Sauté carrots, celery and onion, all finely chopped, in butter and olive oil, until onion is transparent but not brown. Add water, white wine and fish trimmings and bring to the boil. Skim froth from liquid; add bouquet garni, bay leaves, peppercorns, cloves and salt; cover the saucepan and simmer for 30 minutes. Strain and use as required. Fish court-bouillon will keep, covered,