Home

Bouillon a la Nage

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

ingredients

makes 150 ml (1/4 pint)
1 1/2 lb (700 g) fish bones and trimmings
1 onion, peeled and chopped
1 celery stick, sliced
1 carrot, peeled and chopped
1 pint (600 ml) cold water
6 peppercorns
2 cloves
1 bouquet garni
1.25 ml (1/4 tsp) sea salt

method

1. Wash and dry the fish trimmings and place in a large saucepan.

2. Add the vegetables, water, peppercorns, cloves, bouquet garni and salt.

3. Bring slowly to the boil; skim if necessary. Cover and simmer gently for 30 minutes.

4. Strain the stock through a fine sieve into a clean bowl and return to the heat.

5. Bring to the boil and boil hard for 10 minutes or until reduced by about half.

6. Cool quickly and refrigerate for up to days.

What did you think?

5 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved