Fish Bouillon

chef.tim.lee's picture

May. 01, 2011


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)


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
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1305Calories from Fat 283

 % Daily Value*

Total Fat 31 g47.7%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 1129 mg47.04%

Total Carbohydrates 19 g6.3%

Dietary Fiber 2 g8%

Sugars 8 g

Protein 183 g366%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet