G Court Bouillon -   3 Separate Recipes

Given the complexity of the first recipe here, not everyone will likely have all the necessary ingredients unless they live next door to a major supermarket. The second is simply another recipe I had available. And, the third is my modified recipe, to suit what was in my kitchen for this purpose.

Thus three totally different and separate recipes, so you can run with whatever you have handy in your kitchen.

	In all 3 recipes you will need one very large slotted spoon or spatula, for removing fish, fillets, or steaks from the pot, if boiling for other recipes. Find it before you start, if you wait until the fish is done to start searching through the drawer, you'll overcook the fish before you find the spoon! And, it'll disintegrate when you try and lift it from the pot.
	The stock can be cooked down and reserved as fish stock for future use, simply remove the vegetables after removing the fish and continue simmering to reduce by half. Used margarine bowls work great for freezing the stock, as they can be disposed of after use, and thus no objectionable fishy flavor is left in your favorite Tupperware dishes.
	The vegetables in recipe 3 are quite tasty to snack on as well.
	Suggested Cooking times for poaching or steaming are found in the chart bottom of this page.

G Court Bouillon - Recipe 1 of 3

For the elite cook, or one who lives close to a major supermarket!

	1 - Leek court in half lengthwise and rinsed
	4 - Sprigs Fresh Parsley
	3 to 4  - Sprigs Fresh Thyme
	1 - Large Bay Leaf
	1 - Clove Garlic quartered
	2 - Medium Carrots Chopped
	2 - Stalks Celery Chopped
	1/2 - Lemon Sliced
	1/4 - Teaspoon Seasoning Salt
	1/4 - Teaspoon Black Pepper
	10 - 12 cups water

Place water in large pot on stove or in poacher for your favorite poached fish recipes and heat, while preparing.

Cut 2 - 4 inches pieces from outer layer of halved leek. Place parsley, thyme, bay leaf, and garlic inside of 1 leek halve, cover with other leek halve, and tie bundle with kitchen twine to secure.

Add Seasoning Bundle, sliced lemon, carrot, and celery, seasoning salt, and black pepper. Bring to a boil, reduce heat and simmer for 15 minutes. Add fillets and cover, cooking 9 - 11 minutes per inch of thickness. Or, until fish is opaque and just begins to flake easily.  Remove fish.  (See chart below for cooking times) 

If using Flakes Fish in other recipes, allow to cool slightly and flake. (Inspecting for any bones that might have been missed in cleaning.)

G Court Bouillon - Recipe 2 of 3

For the semi-pro one who lives close to a major supermarket! (But doesn't go overboard in the kitchen!)

	8 - 10 cups of water **
	1 - Large Carrot Sliced or Chopped
	1 - Large Bay Leaf
	2 to 3 - Slices Lemon
	1/4 - Teaspoon Seasoning Salt
	1/8 - Teaspoon Pepper Corns

** 1 1/2 cups water can be substituted with white wine.

Add all ingredients to stock pot or poacher. Bring to a boil reduce heat and simmer 12 - 15 minutes. Add fish and cook until fish flakes easily. See chart below for cooking times.

G Court Bouillon - Recipe 3 of 3

For those of you like myself who live and hours drive from the nearest supermarket that's heard of a leek, or fresh herbs.
The everyday country kitchener!

	8 - 10 cups of water **
	1 or 2 - Carrots Chopped
	1 or 2 - Stalks Celery chopped
	1 - Medium Onion Quartered
	1/2 - Medium Bell Pepper Sliced
	1 - Large Bay Leaf
	1/2 - Lemon Sliced
	1/4 to 1/2 - Teaspoon Seasoning Salt
	1/4 - Teaspoon Black Pepper
	1/8 - Teaspoon Crushed Red Pepper
	1/4 - Teaspoon Dried Thyme
	1/4 - Teaspoon Dried Oregano

** 1 1/2 cups water can be substituted for  white wine.

Add all ingredients to stock pot or poacher. Bring to a boil reduce heat and simmer 12 - 15 minutes. Add fish and cook until fish flakes easily. See chart below for cooking times.

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