Ordinary Court Bouillon for Fish

Ingredients

U.S. Metric Ingredients
1 gal 4 L Water
8 fl oz 250 mL White vinegar, wine vinegar, or lemon juice
8 oz 250 g Onions, sliced
4 oz 125 g Celery, sliced
4 oz 125 g Carrots, sliced
2 oz 60 g Salt
¼ tsp 2 mL Peppercorns, crushed
1 1 Bay leaf
½ tsp 1 mL Dried thyme
10–12 10–12 Parsley stems

Method

Procedure

  1. Combine all ingredients (Figure 20.1) in a stockpot or saucepot and bring to boil.
  2. Reduce heat and simmer 30 minutes.
  3. Strain and cool.

Per 1 fl oz (29.57 mL): Calories, 0; Protein, 0 g; Fat, 0 g (0% cal.); Cholesterol, 0 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 170 mg.

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