Court Bouillon For Poaching Fish
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Onion, peeled and chopped | |
| 1 | Carrot, peeled and sliced | |
| 1/2-Inch Thick | ||
| 1 | Stalk celery, peeled and | |
| sliced 1/2-Inch Thick | ||
| 1 | Head garlic, halved | |
| horizontally | ||
| 3 | Sprigs parsley | |
| 3 | Sprigs thyme | |
| 1 | Bay leaf | |
| 10 | Peppercorns | |
| 2 | t | Fennel seed |
| 1 | t | Coriander seed |
| 1/2 | c | White Vinegar Or |
| 1 1/2 | c | Dry White Wine |
| 2 | T | Coarse salt |
| 2 | qt | Water |
INSTRUCTIONS
Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 2030 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months. Yield: 3to4 cups Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 10/28/96 show Recipe By : TOO HOT TAMALES SHOW #TH62 Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 06:49:51 -0600 From: Pat Asher <asher@mcs.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 427
Calories From Fat: 12
Total Fat: 1.5g
Cholesterol: 0mg
Sodium: 14131.6mg
Potassium: 1078.6mg
Carbohydrates: 42.4g
Fiber: 8.3g
Sugar: 13.3g
Protein: 4g