Title: Seafood Court Bouillon
Categories: Sauce Stock Fish
Yield: 1 Batch

8 1/2	c	Water
2	ts	Wine vinegar
6		Crushed peppercorns
1		Stick celery
1		Carrot, sliced
1		Onion, sliced
2		Shallots, chopped
2		Cloves
		A bouquet garni

Bring all this to a boil, then cook gently for at least half an hour. Allow to cool before use.

With fish stock or fumet, again it is worth making in large batches if you have a freezer so that you can freeze it and draw on it as needed. Making it is easy. You just take some wholesome fish trimmings (head, tail, skin, bones) add a few vegetables and herbs if you wish, and simmer them in seasoned water for half an hour. Then strain the result. If you then continue to simmer the court bouillon so as the reduce the liquid to about a third of its original volume, you have the more concentrated fumet. These preparations are often used in making sauces.

1 DAVIDSON, Alan Seafood Simon and Schuster New York

MM Format by John Hartman Indianapolis, IN

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