|Nutritional Guidelines (per serving)|
|Servings: 1 gallon (serves 8)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Court Bouillon (pronounced "coor boo-YONE") is a flavorful, aromatic liquid used for poaching fish and shellfish. The simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water and half milk.
This court bouillon recipe uses a mix of aromatics, spices, and acid, which will give the best results when poaching most kinds of fish and shellfish.
- 1 gallon water (cold)
- 1 handful Kosher salt
- 1 cup white wine
- 1 medium onion (peeled and chopped)
- 1 medium rib celery (chopped)
- 1 medium carrot (peeled and chopped)
- 1 bay leaf
- 1 sprig fresh thyme
- 8 fresh parsley stems
- 1 teaspoon black peppercorns (crushed)
- 1 thinly sliced lemon
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.
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.