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Fish bouillon Recipe

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This recipe for Fish bouillon, by , is from Stanz Favorite Recipes: in other words; Some of Mine, Some of Yours and Some of Theirs! , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Cecil Browning, Executive Chef/Snee Farm Country Club; Charleston, SC
Added: Wednesday, July 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 oz. of fish
3 pieces parsley
1 bay leaf
1 piece of celery
1 small carrot
1/4 small onion
1/4 c. white wine
Juice of 2 lemons
2 c. water
TT Salt
TT White pepper

Directions:
Directions:
Boil all ingredients together, skimming top when liquid comes to a boil. Cook at slow rolling boil 1 hour. Strain. Thicken with butter roux.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
The curry sauce is made from a fish bouillon. I visited this restaurant with friends who vacationed at Hilton Head, SC in 1981. The recipes for this dish and several others appeared in the Charleston, SC "The News and Courier", April 1, 1981. These dishes were exquisite!

 

 

 

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