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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Fish bouillon Recipe

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This recipe for Fish bouillon 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'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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