Court Bouillon
court bouillon

Court Bouillon

Total time: 2 hours 10 minutes
Servings: 1
court bouillon

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.

court bouillon

Court Bouillon

Court bouillon adds a flavour that would be lacking if the fish were cooked in plain water.
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Course: Ingredients
Cuisine: 🇫🇷 French
Diet: Vegetarian Diet
Keyword: French, stock
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour
Resting Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 1
Calories: 184kcal
Author: Richard


  • 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.


Calories: 184kcal | Carbohydrates: 42g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Fiber: 12g | Sugar: 16g

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Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:

BBC Food

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