Court Bouillon
court bouillon

Court Bouillon

court bouillon
Court Bouillon
Time: 2 hours 10 minutes
Servings: 1
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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

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

Ingredients
  

  • 2 onions
  • 2 Carrots
  • 1 tbsp Black peppercorns
  • 1 bunch fresh flat-leaf 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.
Keyword French, stock

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

BBC Food

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