Court Bouillon (Broth for Poaching)

Court Bouillon (Broth for Poaching)

A light, aromatic broth simmered with wine and vegetables for gently poaching fish and seafood.

Total 40 min Makes 16 oz Calories 25/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Nut free, Kosher

Court bouillon is a quick-cooking aromatic broth built from water, white wine, vegetables, and herbs, used traditionally in French cooking to poach delicate fish, shellfish, and seafood. The acidity from wine and vinegar firms up proteins while the vegetables and herbs infuse subtle flavor without overpowering the main ingredient. Strain it before use and keep it on hand for poaching salmon, halibut, or shrimp.

Ingredients

  • 4 cups water
  • 1 cup dry white wine
  • 1 carrot, peeled and sliced
  • 1 yellow onion, sliced
  • 1 stalk celery, sliced
  • 2 cloves garlic, smashed
  • 1 bay leaf
  • 4 sprigs fresh parsley
  • 1 sprig fresh thyme
  • 1 teaspoon black peppercorns
  • 1 tablespoon white wine vinegar
  • 1 teaspoon kosher salt

Method

  1. Combine the water, white wine, carrot, onion, celery, garlic, bay leaf, parsley, thyme, and peppercorns in a 6-quart saucepan.

  2. Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer.

  3. Simmer uncovered to let the vegetables and herbs infuse the liquid.

  4. Stir in the white wine vinegar and kosher salt during the last 5 minutes of simmering.

  5. Strain the broth through a fine-mesh sieve into a clean bowl or container, discarding the solids.

  6. Use the court bouillon immediately for poaching, or cool to room temperature before refrigerating.

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★ 4.7 (1)

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    Court Bouillon (Broth for Poaching)

    Court bouillon is a quick-cooking aromatic broth built from water, white wine, vegetables, and herbs, used traditionally in French cooking to poach delicate fish, shellfish, and seafood. The acidity from wine and vinegar firms up proteins while the vegetables and herbs infuse subtle flavor without overpowering the main ingredient. Strain it before use and keep it on hand for poaching salmon, halibut, or shrimp.

    40 min 16 oz 25 cal

    Ingredients

    • 4 cups water
    • 1 cup dry white wine
    • 1 carrot, peeled and sliced
    • 1 yellow onion, sliced
    • 1 stalk celery, sliced
    • 2 cloves garlic, smashed
    • 1 bay leaf
    • 4 sprigs fresh parsley
    • 1 sprig fresh thyme
    • 1 teaspoon black peppercorns
    • 1 tablespoon white wine vinegar
    • 1 teaspoon kosher salt

    Method

    1. 1

      Combine the water, white wine, carrot, onion, celery, garlic, bay leaf, parsley, thyme, and peppercorns in a 6-quart saucepan.

    2. 2

      Bring the mixture to a boil over high heat, then reduce heat to maintain a gentle simmer.

    3. 3

      Simmer uncovered to let the vegetables and herbs infuse the liquid.

    4. 4

      Stir in the white wine vinegar and kosher salt during the last 5 minutes of simmering.

    5. 5

      Strain the broth through a fine-mesh sieve into a clean bowl or container, discarding the solids.

    6. 6

      Use the court bouillon immediately for poaching, or cool to room temperature before refrigerating.