Court Bouillon For Poaching Fish
Last updated 6/12/2012 12:59:00 AM. Recipe ID 21880. Report a problem with this recipe.
Title: Court bouillon for poaching fish
Yield: 34 Cups
1 Onion, peeled and chopped
1 Carrot, peeled and sliced
1/2 -inch thick
1 Stalk of celery, peeled and
Sliced 1/2-inch thick
1 Head of garlic, halved
3 Sprigs parsley
3 Sprigs thyme
1 Bay leaf
2 ts Fennel seed
1 ts Coriander seed
1/2 c White vinegar;or
1 1/2 c Dry white wine
2 tb Coarse salt
2 qt Water
Place all ingredients in medium saucepan and bring to a boil. Lower
heat and simmer uncovered for 20-30 minutes. Strain and reserve. Can
be refrigerated 3 days or frozen for months.
Courtbouillon means quickboiling in French; it doesn't need to cook
for long (compared to a stock). Can use this courtbouillon to poach
any fish as well as shrimp, squid, etc.
A courtbouillon should be fullflavored and wellseasoned, with a good
dose of acidity to firm up the protein in the fish. No need to season
fish fillets with salt and pepper as seasoning is already in the
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