Court Bouillon

A pot of court bouillon
Brett Stevens/Cultura/Riser/Getty Images
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
47 Calories
0g Fat
6g Carbs
1g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 47
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1794mg 78%
Total Carbohydrate 6g 2%
Dietary Fiber 2g 6%
Protein 1g
Calcium 46mg 4%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

Steps to Make It

  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. 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.