Court Bouillon Recipe
Ingredients
| Onions | 2 , sliced | |
| Carrot | 1 Large, sliced | |
| Celery | 2 , chopped | |
| Bay leaves | 2 | |
| Tarragon | To Taste | |
| Dill | To Taste | |
| Thyme | To Taste | |
| Savory | To Taste | |
| Salt | 1 Tablespoon | |
| Pepper | 1⁄8 Teaspoon | |
| Haddock | 5 Pound (Filleted) |
Nutrition Facts
Serving size
Calories 356 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.4%
Saturated Fat 0.54 g2.7%
Trans Fat 0 g
Cholesterol 215.5 mg71.8%
Sodium 1248 mg52%
Total Carbohydrates 6 g2.1%
Dietary Fiber 1.5 g6.1%
Sugars 2.8 g
Protein 72 g144.5%
Vitamin A 46.8% Vitamin C 8.7%
Calcium 15.4% Iron 24.6%
*Based on a 2000 Calorie diet
Directions
1)In a large kettle, add onions, carrot, celery, herbs and seasonings along with 2 quarts water.
2)Simmer for 10 minutes.
3)In a cheesecloth bag put the haddock and put into court bouillon.
4)Simmer until tender.
5)Remove haddock and discard bag.
SERVING
6)Serve the court bouillon hot.
Chef
