Court Bouillon

Oxmoor House
1 cup


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Head and bones of 1 fish
2 cups cold water
3 slices carrot
1 slice onion
1 sprig fresh parsley
2 tablespoons lemon juice
1/2 small bay leaf
1/4 teaspoon peppercorns
1 teaspoon salt


Combine all ingredients in a medium saucepan. Bring to a boil, and cook 20 minutes or until liquid is reduced to 1 cup. Strain, reserving liquid; discard fish trimmings and vegetables. Cover and refrigerate. Use to flavor fish aspic, sauces, or soups.

Created date

February 2010