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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 analysis per serving
4 grams carbs; 152 milligrams cholesterol; 222 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 1 gram fiber; 184 milligrams sodium; 42 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place fish bones, onion, peppercorns and thyme in the water and boil for half an hour. Drain.
- Step 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.
Private Notes