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Court Bouillon for Fish
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From The Chef's Art (Canada, UK), by Wayne Gisslen.
Ingredients:
2 qt water
4 oz white vinegar, wine vinegar, or lemon juice
4 oz onions, sliced
2 oz celery, sliced
2 oz carrots, sliced
1 oz salt
1/4 tsp peppercorns, crushed
1/2 bay leaf
pinch of thyme
5 to 6 parsley stemsInstructions:
Combine all ingredients in a stock pot or saucepan and bring to a boil. Reduce heat and simmer 30 minutes. Strain and cool.
Yield: 2 quarts
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