Bouillon a la Nage

Bouillon a la Nage

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Bouillon a la Nage is a fish stock used to moisten small lobsters, crayfish and prawns.
Calories: 763


  • 1 1/2 lb fish bones and trimmings
  • 1 onion peeled and chopped
  • 1 celery stick sliced
  • 1 carrot peeled and chopped
  • 1 pint cold water
  • 6 peppercorns
  • 2 cloves
  • 1 bouquet garni
  • 1/4 tsp sea salt


  • Wash and dry the fish trimmings and place in a large saucepan.
  • Add the vegetables, water, peppercorns, cloves, bouquet garni and salt.
  • Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.
  • Strain the stock through a fine sieve into a clean bowl and return to the heat.
  • Bring to the boil and boil hard for 10 minutes or until reduced by about half.
  • Cool quickly and refrigerate for up to days.
Calories: 763 kcal
Carbohydrates: 25 g
Protein: 140 g
Fat: 13g
Saturated Fat: 4 g
Cholesterol: 340 mg
Sodium: 1021 mg
Potassium: 2646 mg
Fiber: 10 g
Sugar: 8 g
Vitamin A: 11344 IU
Vitamin C: 19 mg
Calcium: 413 mg
Iron: 16 mg
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