Caisson de Poisson - Fish Broth

Ingredients

• three quarts of water
• a good handful of salt
• half a glassful of vinegar
• one carrot
• one onion
• half a handful of whole peppers
• one bunch of parsley-roots
• three sprigs of thyme
• three bay-leaves

Method

1. 1

   Combine all ingredients in a saucepan and cook on moderate fire for fifteen minutes.

2. 2

   Cool and use as needed for cooking fish.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 120. The excerpt below is the record exactly as published.

Caisson de Poisson — Fish Broth. For One Gallon.— Fill a saucepan with three quarts of water, a good handful of salt, half a glass- ful of vinegar, one carrot, and one onion (both sliced), half a handful of whole peppers, one bunch of parsley-roots, three sprigs of thyme, and three bay-leaves

Cook this with the app: pantry check, scaling, and the assistant.