This recipe for French Style Fish Stock (Court Bouillon) is a variation on the classic French fish stock, used for sauces and soups. 2 bay leaves 1 small bunch fresh thyme or 2 tsp dried thyme 1 large carrot, peeled and cut into thick slices 1 small bunch fresh parsley 2 celery stalks, chopped, or a hand-full of celery leaves (optional) 2 TB apple cider vinegar 5 qts water 5 whole black peppercorns (Note: don’t add salt) 2 – 3 lbs fish bones, preferably from white fleshed fish (cod, flounder, etc. are ideal). Avoid using oily fish such as salmon 1 whole, peeled onion, studded with 3 cloves Make it: bit.ly/1tyfgpk Pin it for later: bit.ly/Zwv2mx
Posted on: Mon, 20 Oct 2014 17:30:00 +0000