Skip to content

Beta This app is in Beta Testing

Preparation

No ratings yet
France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 7 ingredients

  1. White wine
  2. Sole
  3. Stock
  4. Onions
  5. four quarts of cold water
  6. Lemon
  7. Butter
Contains FishMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Butter the bottom of a thick, tall stewpan, put in the blanched onions and the parsley-stalks, and upon these aromatics lay the fish remains.
  2. Add the juice of a lemon, cover the stewpan, put it on the fire, and allow the fish to exude its essence, jerking the pan at intervals.
  3. Moisten, in the first place, with the white wine;
  4. then, with the lid off, reduce the liquid to about half.
  5. Now add four quarts of cold water, bring to the boil, skim, and then leave to cook for twenty minutes, only, on a moderate fire.
  6. The time allowed is ample for the purpose of extracting the aromatic and gelatinous properties contained in the bones, and a more protracted stewing would only impair the savour of the stock.
  7. Remarks upon White Fish Stock.—The formula which I give above diverges considerably from that commonly used, for, as a rule, fish stock is diluted far too much, and is stewed for much too long atime.
  8. I have observed that fish stock may be greatly improved by rapid cooking, and it was this consideration that led me to dilute it scantily, so as to avoid prolonged reduction.
  9. It is likewise necessary to remember that in order to make perfect fish stock, only the sole or whiting should be used.
  10. In a case of emergency, however, 1.e., if the supply of the latter were to run short, a quarter of their weight of brill bones might be added to them.
  11. But all other kinds of fish should be avoided in the preparation.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Slotted spoon