A court bouillon is a quickly made aromatic vegetable broth for poaching fish. (In French, bouillon means “broth,” and court means “short.”)
Recipe information
Yield
makes about 1 quart
Ingredients
1 1/2 cups dry white wine
4 cups water
2 carrots, peeled and sliced
1 celery stalk, sliced
2 onions, peeled and sliced
1 bay leaf
7 black peppercorns
6 coriander seeds
3 thyme sprigs
A handful of parsley stems
2 teaspoons salt
Preparation
Step 1
In a large heavy pot, combine and bring to a boil: 1 1/2 cups dry white wine, 4 cups water, 2 carrots, peeled and sliced, 1 celery stalk, sliced, 2 onions, peeled and sliced, 1 bay leaf, 7 black peppercorns, 6 coriander seeds, 3 thyme sprigs, A handful of parsley stems, 2 teaspoons salt.
Step 2
Skim off any rising scum. Turn down the heat and simmer for 45 minutes. Strain, discarding the solids.
Variation
Step 3
If there’s no white wine, substitute about 2 tablespoons good white wine vinegar.
