Court Bouillon For Fish And Shellfish Recipe
This court bouillon recipe for fish or shell fish is incredibly savory. Made with veggies like onions, leeks, carrots and herbs along with a bouquet garni, it is simply made by boiling ans starining when cool. go ahead and use it in recipes of your choice, it will add tons of flavor to your dish.
Ingredients
| Onion | 1 | |
| Leek | 1 | |
| Carrot | 1 | |
| Celery stalks | 3 | |
| Parsley sprigs | 5 | |
| 1 basil sprig | ||
| Olive oil | 2 Tablespoon | |
| Boiling water | 2 Quart | |
| Bouquet garni | ||
| 6 peppercorns, cracked | ||
| Whole Cloves | 2 | |
| 6 dried Italian pepper pods or 1 whole pink hot pepper | ||
| 1/2 cup amber rum | ||
Directions
Finely chop fresh vegetables and herbs together.
Heat oil in a large saucepan, add chopped mixture, and cook until lightly browned.
Add boiling water, bouquet garni, peppercorns, cloves, pepper pods, and rum.
Cover; boil 30 minutes.
Boil uncovered to reduce volume by half.
Strain and cool before using.
Heat oil in a large saucepan, add chopped mixture, and cook until lightly browned.
Add boiling water, bouquet garni, peppercorns, cloves, pepper pods, and rum.
Cover; boil 30 minutes.
Boil uncovered to reduce volume by half.
Strain and cool before using.
Chef
