Recipe courtesy of Alton Brown

The Frenchman's Bass

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  • Total: 25 min
  • Prep: 18 min
  • Cook: 7 min
  • Yield: Yield: 4 servings
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Ingredients

Directions

  1. Bring the court bouillon to a simmer in a large saucepan. Add the fillets to the court bouillon, partially submerging them in the liquid.
  2. Cover the pan with the lid and reduce heat. Poach the fish for 5 to 7 minutes.
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