This is a basic court-bouillon that can be used to poach any kind of shellfish and most firm meaty fish.
Recipe information
Total Time
20 minutes
Yield
Makes about 4 cups
Ingredients
4 cups water
1/2 cup red wine vinegar
1 thyme sprig
2 flat-leaf parsley sprigs
1 bay leaf
3 garlic cloves
1/2 carrot, peeled
1/2 onion
1 tablespoon peppercorns
Fine sea salt
Preparation
Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.
Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
