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Ingredientes
- 1 x Onion peeled, minced
- 1 x Carrot peeled, and sliced 1/2" thick
- 1 x Celery stalk peeled, and sliced 1/2" thick
- 1 head Garlic halved horizontally
- 3 sprg Parsley
- 3 sprg Thyme
- 1 x Bay leaf
- 10 x Peppercorns
- 2 tsp Fennel seed
- 1 tsp Coriander seed
- 1/2 c. White vinegar (or possibly 1 1/2 c. dry white wine)
- 2 Tbsp. Coarse salt
- 2 quart Water
Direcciones
- Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 min. Strain and reserve. Can be refrigerated 3 days or possibly frzn for months.
- This recipe yields 3 to 4 c. of bouillon.
- Comments: Court bouillon means quick-boiling in French; it doesn't need to cook for long (compared to a stock). You can use this court bouillon to poach any fish as well as shrimp, squid, etc.
- A court bouillon should be full-flavored and well-seasoned, with a good dose of acidity to hard up the protein in the fish. No need to season fish fillets with salt and pepper as seasoning is already in the liquid.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2270g | |
| Calories 155 | |
| Calories from Fat 19 | 12% |
| Total Fat 2.24g | 3% |
| Saturated Fat 0.44g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 14121mg | 588% |
| Potassium 749mg | 21% |
| Total Carbs 29.43g | 8% |
| Dietary Fiber 10.6g | 35% |
| Sugars 8.16g | 5% |
| Protein 4.22g | 7% |
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