Court-Bouillon

Ingredients

• 2 pounds of bones from any white-flesh fish (halibut or whiting, for example)
• 1 onion, whole
• 6 peppercorns
• Pinch of thyme
• 2 quarts water

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    154 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 30 grams protein; 75 milligrams cholesterol; 92 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

1. Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour. Drain.
2. Wrap salmon in cheesecloth. In a pan large enough to hold the salmon, bring court bouillon almost to a boil. Place the salmon in and cook, at just below the boil, for 10 minutes for each inch of the salmon’s thickness.

50 minutes