Court Bouillon
Court bouillon is a stock for fish and shellfish, and can be made into a sauce, soup or stew.
Ingredients
- 2 pints water
- 8 oz carrots chopped
- 2 medium onions sliced
- 1 stick celery chopped
- 1 bouquet garni parsley, bay leaf and thyme
- 6 black peppercorns bruised
- 1/2 pint white wine
Instructions
- Put all ingredients into a large saucepan and bring to the boil.
- Simmer for 1 hour, strain and leave to cool.
Calories: 415 kcal
Carbohydrates: 57 g
Protein: 7 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 239 mg
Potassium: 1446 mg
Fiber: 16 g
Sugar: 23 g
Vitamin A: 39044 IU
Vitamin C: 37 mg
Calcium: 458 mg
Iron: 13 mg