Courtbouillon (Cooking Stock for Fish and Shellfish)

Rating: 3.88 / 5.00 (32 Votes)

Total time: 30 min



For the court bouillon (cooking stock for fish and shellfish), bring salted water with wine to a boil. Cut onions, carrots and garlic into coarse slices and boil well with the remaining ingredients for about 20 minutes. Then cook the whole fish or shellfish in it.

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