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Court Bouillon for Poaching Fish

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Submitted by Sunny

YIELD

9 cups

PREP

5 min

COOK

40 min

READY

45 min

Ingredients

1 1
EACH EACH ONIONS
peeled, chopped
1 1
EACH EACH CARROTS
peeled, sliced
1 1
EACH EACH CELERY STALKS
peeled, sliced 1/2 inch thick
1 1
HEAD HEAD GARLIC
halved horizontally *
3 3
EACH EACH PARSLEY SPRIGS *
3 3
EACH EACH THYME SPRIGS *
1 1
EACH EACH BAY LEAVES *
10 1E+1
EACH EACH PEPPERCORNS *
2 1E+1
TEASPOONS ML FENNEL SEEDS
1 5
TEASPOON ML CORIANDER SEEDS
½ 118
CUP ML WHITE VINEGAR
2 3E+1
TABLESPOONS ML KOSHER SALT
2 2
QUARTS QUARTS WATER *

Directions

Place all ingredients in medium saucepan and bring to a boil.

Lower heat and simmer uncovered for 20 to 30 minutes.

Strain and reserve. Can be refrigerated 3 days or frozen for months.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 27 9% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 3509mg 146%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 1g
Vitamin A 52% Vitamin C 6%
Calcium 3% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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