A streamlined stack of supplements designed to meet your most critical needs - Adapt Naturals is now live. Learn more

Recipe: French Style Fish Stock (Court Bouillon de Poisson)

by

Published on

This is a variation on the classic French fish stock, used for sauces and soups.

french style fish stock court bouillon
French style fish stock or court bullion is a great base for many dishes.

Type of dish: Fundamentals
Servings: 4 qts (3.8 l/130 fl oz)
Equipment: Large stock pot (not aluminum), fine mesh sieve

Ingredients:

  • 2 bay leaves
  • 1 small bunch fresh thyme or 2 tsp dried thyme
  • 1 large carrot, peeled and cut into thick slices
  • 1 small bunch fresh parsley
  • 2 celery stalks, chopped, or a hand-full of celery leaves (optional)
  • 2 TB apple cider vinegar
  • 5 qts water
  • 5 whole black peppercorns
  • Note: don’t add salt
  • 2 – 3 lbs fish bones, preferably from white fleshed fish (cod, flounder, etc. are ideal). Avoid using oily fish such as salmon
  • 1 whole, peeled onion, studded with 3 cloves

Directions:

  1. Place all ingredients in the stock pot, and add water to cover.
  2. Bring to a boil, lower heat, and simmer for 45 min.
  3. If desired, the stock can be left to simmer uncovered, reducing the liquid, and concentrating the flavors. This is the reason why salt isn’t added.
  4. Strain through sieve.
  5. The stock can then be portioned and frozen for future use.

Enjoy!

ADAPT Naturals logo

Better supplementation. Fewer supplements.

Close the nutrient gap to feel and perform your best. 

A daily stack of supplements designed to meet your most critical needs.

Chris Kresser in kitchen
Affiliate Disclosure
This website contains affiliate links, which means Chris may receive a percentage of any product or service you purchase using the links in the articles or advertisements. You will pay the same price for all products and services, and your purchase helps support Chris‘s ongoing research and work. Thanks for your support!
  1. This recipe should not in any way be considered a “court bouillon”. This is French for “short broth” and can be used for poaching fish, eggs, vegetables, sweetbreads, etc. A court bouillon would never include bones of any kind. The words in the parenthesis should be “Fumet de Poisson”.

    • You’re correct to point this out. In the traditional definition of a court bouillon it’s completely neutral. French cooks often make a distinction these days between a “court bouillon de poisson”, which is cooked for no longer than 30 mins, and a “fumet de poisson”, which after 30 mins. is strained and then can be reduced.

  2. Is there a specific reason that you can’t make broth from wild salmon bones? It’s just that that’s what I have on hand right now. I’ve heard it said not to make broth from oily fish on other websites also, but they never seem to say why. I did make the broth from salmon bones once, and it was not exactly appetizing, but if you’re making the broth not for taste but for nutritional benefits would wild salmon be a problem?

    • Salmon broth comes out very strong and unpleasant when its taste gets concentrated, this is why white fish (almost “unflavored” fish) is used.