Court bouillon

Court bouillon

By
From
Encyclopedia of Food and Cookery
Makes
1.5 litres

Court bouillon is a flavoured, acidulated liquid used for cooking shellfish and whole or large pieces of fish. It may be based on water with a little vinegar or lemon juice added, or on a mixture of water and wine, with aromatic vegetables and herbs.

The purpose of court bouillon is to add flavour and to keep the flesh of the fish a good colour. Court bouillon is prepared ahead, strained and sometimes cooled before the fish is placed in it.

Ingredients

Quantity Ingredient
1.5 litres water
60ml lemon juice or white vinegar
2 teaspoons salt
1/2 bay leaf
1 carrot
1/2 stick celery
1 onion, sliced
6 parsley stalks
3-4 sprigs fresh tarragon, dill or chervil, (optional)
6 black peppercorns

Method

  1. Put all ingredients except peppercorns into a covered saucepan (not aluminium). Simmer for 45 minutes, then add peppercorns and simmer for 10 minutes more. Strain before using. It will keep, refrigerated, about 1 week.

Note

  • Half water and half dry white wine may be used instead of water and lemon juice or vinegar.
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