All Purpose Quick Fish Court Bouillon Recipe
Summary
Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelMedium
Ingredients
| Fish (cod, small flounder, halibut, eel, etc) - 2 1/2 lb (1.1 kg) mixed, fresh, firm- fleshed, all cleaned, scaled and washed, but with eads and bones | ||
| Dry white wine | 2 Cup (16 tbs) | |
| Carrot | 1 Medium, scraped | |
| Leek - 1 medium, white part, desanded and hunked | ||
| Yellow onion - 1 medium, peeled and chunked | ||
| Garlic | 2 Clove (5gm) | |
| Bay leaf - 1 whole | ||
| Parsley sprigs | 3 | |
| Tarragon | 1 Tablespoon | |
| Thyme | 1 Tablespoon | |
| Black peppercorns | 6 To taste | |
| Salt | 1 To taste | |
Directions
MAKING
1) In a 6 quarts pressure cooker, bring 2 1/2 quarts (2 1/2 liters) of cold water to a rapid boil.
2) Add the fish and rest of the ingredients except salt.
3) Stir well, taste the bouillon and add the salt to taste.
4) Place the lid, bring up the pressure to 15 pounds and cook for 25 minutes.
5) Then turn off the heat and lower the pressure immediately.
6) Take off the pressure cooker lid and allow to slightly cool down.
7) Strain and discard the solids, then cover and store the bouillon in the refrigerator.
SERVING
8) Use the bouillon for boiling the lobster, or steaming clams, in a crab souffle, or to add into a fish sauce.
1) In a 6 quarts pressure cooker, bring 2 1/2 quarts (2 1/2 liters) of cold water to a rapid boil.
2) Add the fish and rest of the ingredients except salt.
3) Stir well, taste the bouillon and add the salt to taste.
4) Place the lid, bring up the pressure to 15 pounds and cook for 25 minutes.
5) Then turn off the heat and lower the pressure immediately.
6) Take off the pressure cooker lid and allow to slightly cool down.
7) Strain and discard the solids, then cover and store the bouillon in the refrigerator.
SERVING
8) Use the bouillon for boiling the lobster, or steaming clams, in a crab souffle, or to add into a fish sauce.
Chef
