Court bouillon for poaching fish

34 Cups

Ingredients

Quantity Ingredient
1 Onion, peeled and chopped
1 Carrot, peeled and sliced inch thick
1 Stalk of celery, peeled and
Sliced 1/2-inch thick
1 Head of garlic, halved
Horizontally
3 Sprigs parsley
3 Sprigs thyme
1 Bay leaf
10 Peppercorns
2 teaspoons Fennel seed
1 teaspoon Coriander seed
½ cup White vinegar;or
1½ cup Dry white wine
2 tablespoons Coarse salt
2 quarts Water

Directions

TOO HOT TAMALES #TH6297

Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20-30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.

Courtbouillon means quickboiling in French; it doesn't need to cook for long (compared to a stock). Can use this courtbouillon to poach any fish as well as shrimp, squid, etc.

A courtbouillon should be fullflavored and wellseasoned, with a good dose of acidity to firm up the protein in the fish. No need to season fish fillets with salt and pepper as seasoning is already in the liquid.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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