Court Bouillon

Court Bouillon

Court bouillon is a flavorful, aromatic liquid used for poaching fish and shellfish. Learn how to prepare a simple court bouillon.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 8 persons



  1. Step 1

    Combine all the ingredients in a heavy-bottomed stock pot or soup pot. Bring to a boil, then lower to a simmer . Simmer for 30 minutes.
  2. Step 2

    Strain and either use immediately or cool. (See note below.) NOTE: When poaching small fish, sliced fish (i.e., fillets), or shellfish, start with hot court bouillon. Large fish should be started in a cold court bouillon then slowly brought to a simmer for even cooking.