Court bouillon is a flavorful, aromatic liquid used for poaching fish and shellfish. Learn how to prepare a simple court bouillon.
- Serves: 8 persons
- 1gallon water (cold)
- 1handful Kosher salt
- 1cup white wine
- 1medium onion (peeled and chopped)
- 1medium rib celery (chopped)
- 1medium carrot (peeled and chopped)
- 1bay leaf
- 1sprig fresh thyme
- 8fresh parsley stems
- 1teaspoon black peppercorns (crushed)
- 1thinly sliced lemon
Step 1Combine 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.
Step 2Strain 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.