A vegetable broth used for poaching fish and seafood.
"Court-bouillon" [pr. koor bwee-YAWN] is a vegetable broth used for poaching fish and seafood. "Court" (which is the French word for "short") means that this broth is neither long in its preparation time nor rich in taste. Generally, the broth is not served as part of the finished dish.
|2||onions, sliced||400 g|
|2||carrots, sliced||200 g|
|2||bay leaf||0.4 g|
|1/2 bunch||Italian parsley, fresh||50 g|
|8 cups||water||2 L|
|1 1/2 cup||white wine||375 mL|
|1/3 cup||white vinegar||85 mL|
|1 1/4 tsp||coarse salt||7 g|
Before you start
As an alternative to the home-made court-bouillon, at the best fish markets you may find bags of ready-to-use dehydrated court-bouillon. You will simply need to add it to cold water just before poaching the fish.
- Prepare the vegetables: Slice the onions and carrots into rounds. Tie the parsley bunch with a piece of string to keep it together.
- Put all the ingredients in a large pot, except the peppercorns. Bring the liquid to a boil over medium heat.
- Boil, uncovered, 50 min over low heat, then add the peppercorns and boil an additional 10 min.
- Let the broth stand off the heat for about 30 min before filtering. Let it cool down completely before using it for poaching.
This quantity of court-bouillon is sufficient to poach about 1 kg of fish or seafood.
It keeps up to 2 weeks in the refrigerator or up to 3 months in the freezer.