Court-Bouillon

Name: Court-Bouillon
Total time: 50 min
Cuisine: french
Ingredients: 2 pounds of bones from any white-flesh fish (halibut or whiting, for example); 1 onion, whole; 6 peppercorns; Pinch of thyme; 2 quarts water

By Bryan Miller

Total Time: 50 minutes
Rating: 4(9)
Comments: Read comments

Featured in: BASIC AMERICAN FOOD COMES BACK TO THE TABLE

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Ingredients

2pounds of bones from any white-flesh fish (halibut or whiting, for example)
1onion, whole
6peppercorns
Pinch of thyme
2quarts water

Ingredient Substitution Guide

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Preparation

Step 1
Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour. Drain.
Step 2
Wrap salmon in cheesecloth. In a pan large enough to hold the salmon, bring court bouillon almost to a boil. Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon's thickness.