Court-bouillon

Name: Court-bouillon
Prep time: 10 min
Cook time: 60 min
Yield: 2000
Ingredients: 2 onions; 2 carrots; 2 bay leaf; 1/2 bunch Italian parsley, fresh; 8 cups water; 1 1/2 cup white wine; 1/3 cup white vinegar; 1/8 tsp peppercorns; 1 1/4 tsp coarse salt

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A vegetable broth used for poaching fish and seafood.

"Court-bouillon" [pr. koor bwee-YAWN] is a vegetable broth used for poaching fish and seafood. "Court" (which is the French word for "short") means that this broth is neither long in its preparation time nor rich in taste. Generally, the broth is not served as part of the finished dish.

Preparation : 10 min Cooking : 1 h Standing : 1 h

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Ingredients

2	onions, sliced	400 g
2	carrots, sliced	200 g
2	bay leaf	0.4 g
1/2 bunch	Italian parsley, fresh	50 g
8 cups	water	2 L
1 1/2 cup	white wine	375 mL
1/3 cup	white vinegar	85 mL
1/8 tsp	peppercorns	1 g
1 1/4 tsp	coarse salt	7 g

Before you start

As an alternative to the home-made court-bouillon, at the best fish markets you may find bags of ready-to-use dehydrated court-bouillon. You will simply need to add it to cold water just before poaching the fish.

Method

Prepare the vegetables: 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.

Observations

This quantity of court-bouillon is sufficient to poach about 1 kg of fish or seafood.

It keeps up to 2 weeks in the refrigerator or up to 3 months in the freezer.