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Fish Bouillon

chef.tim.lee's picture
Ingredients
  Lean fish 2 Pound (Halibut, Whiting, Or Flounder)
  Onion 1 , thinly sliced
  Lemon juice 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Dry white wine 1 Cup (16 tbs)
  Cold water 2 Cup (32 tbs) (To Cover)
Directions

Combine all ingredients and simmer, covered, for about 30 minutes.
Strain and season to taste.
Makes about 2 cups.
Note: If fish trimmings (heads, bones, and tails) are used, discard.
If fillets are used, the fish may be eaten in patties, fritters, or casseroles.
Use only 1 pound fish if bouillon is to be used for poaching fish or for fish soup.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Method: 
Simmering
Ingredient: 
Fish
Interest: 
Healthy
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes

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