court bouillon

Court Bouillon

A spiced aromatic liquid or stock used mainly to poach fish and shellfish. Court bouillon adds a flavour that would be lacking if the fish were cooked in plain water. Wine, vinegar, lemon juice, sliced onion, herbs or spices may sometimes be added to the court-bouillon, which is usually prepared in advance and set aside to cool before using.

court bouillon

Court Bouillon

richard
0 from 0 votes
Prep Time 10 mins
Cook Time 1 hr
Resting Time 1 hr
Total Time 2 hrs 10 mins
Course Ingredients
Cuisine French
Calories 184 kcal

Ingredients
  

  • 2 Onions
  • 2 Carrots
  • 1 tbsp Black peppercorns
  • 1 bunch Fresh parsley

Instructions
 

  • 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.

Nutrition

Calories: 184kcalCarbohydrates: 42gProtein: 6gFat: 1gSaturated Fat: 1gFiber: 12gSugar: 16g
Tried this recipe?Let us know how it was!

Reproduced courtesy of BBC Food

Leave a Reply

Your email address will not be published. Required fields are marked *