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Fish Court-Bouillon

ingredients

5 litres water
500 ml vinegar
10 white peppercorns
10 g parsley stalks
150 g onions cut into rings
150 g grooved and sliced carrots
5 g salt

method

1. Place all the ingredients in a saucepan and boil steadily for 20 minutes. Skim and use.

2. When boiling a whole fish, prepare a cold court-bouillon by placing all the ingredients in the fish kettle. Immerse the fish in it, bring to the boil and cook for 20 minutes, according to type and cut.

3. Serve hot with some of the court-bouillon, boiled new potatoes, lemon slices and the accompanying sauce.

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Fish Court-Bouillon
Fish Stock (Fumet de Poisson)
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