Court-Bouillon

By Bryan Miller

Total Time
50 minutes
Rating
4(9)
Comments
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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
Nutritional analysis per serving (4 servings)

222 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 184 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour. Drain.

  2. 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.

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4 out of 5
9 user ratings
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