Fish is cooked or poached in a court bouillon. It adds flavour to fish and can be used in sauces to be served with fish, or for soup.
ingredients
2 pint water
bouquet garni
1 carrot, chopped
1 onion, chopped
1 leek, chopped
10 peppercorns
2 tablespoons white wine vinegar
3 cloves
salt
method
Put all the ingredients into a saucepan and bring to the boil. Simmer for 30 minutes, uncovered. Strain and check seasoning before use. Cooking time: 40 minutes
• Fish is always improved by the inclusion of wine in the cooking liquid.
• For a concentrated fish stock add 1 pound fish trimmings and fish bones and heads to the pan.
