A spiced aromatic liquid or stock used mainly for poaching 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.
- 2 onions
- 2 Carrots
- 1 tbsp Black peppercorns
- 1 bunch fresh flat-leaf parsley
- 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.