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All Purpose Quick Fish Court Bouillon

fast.cook's picture
Ingredients
  Fish 2 1⁄2 Pound, mixed, fresh, firm- fleshed, all cleaned, scaled and washed, but with eads and bones (Cod, Small Flounder, Halibut, Eel, Etc)
  Firm fleshed fish 2 1⁄2 Pound, all cleaned, scaled and washed, but with heads and bones (fresh cod, small flounder, halibut, eel, etc.)
  Dry white wine 2 Cup (32 tbs)
  Carrot 1 Medium, scraped
  Carrot 1 Medium, scraped and sliced
  White of leek 1 Medium, desanded and hunked
  Leek 1 Medium
  Yellow onion 1 Medium, peeled and chunked
  Yellow onion 1 Medium, peeled
  Garlic 2 Clove (10 gm)
  Garlic 2 Clove (10 gm), peeled and sliced
  Bay leaf 1
  Whole bay leaf 1
  Fresh parsley sprigs 3
  Parsley sprigs 3
  Fresh tarragon leaves/1 teaspoon dried tarragon 1 Tablespoon, chopped
  Tarragon 1 Tablespoon
  Thyme 1 Tablespoon
  Black peppercorns 6
  Salt To Taste
Directions

MAKING
1) In a 6 quarts pressure cooker, bring 2 1/2 quarts (2 1/2 liters) of cold water to a rapid boil.
2) Add the fish and rest of the ingredients except salt.
3) Stir well, taste the bouillon and add the salt to taste.
4) Place the lid, bring up the pressure to 15 pounds and cook for 25 minutes.
5) Then turn off the heat and lower the pressure immediately.
6) Take off the pressure cooker lid and allow to slightly cool down.
7) Strain and discard the solids, then cover and store the bouillon in the refrigerator.

SERVING
8) Use the bouillon for boiling the lobster, or steaming clams, in a crab souffle, or to add into a fish sauce.

Recipe Summary

Difficulty Level: 
Medium
Ingredient: 
Fish
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes

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