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Court Bouillon Recipe

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    Source: culinaryarts.about.comReport recipe

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    Nutrition Info . . .

    NutrientsCellulose
    VitaminsA, B3, B9, C, P
    MineralsNatrium, Silicon, Magnesium, Sulfur

    Ingredients Jump to Instructions ↓

    1. 1 gallon cold water

    2. 1 handful Kosher salt

    3. 1 cup white wine

    4. 1 medium onion, peeled and chopped

    5. 1 medium rib celery, chopped

    6. 1 medium carrot, peeled and chopped

    7. 1 bay leaf

    8. 1 sprig fresh thyme

    9. 8 fresh parsley stems

    10. 1 tsp black peppercorns, crushed

    11. 1 lemon, thinly sliced

    Instructions Jump to Ingredients ↑

    1. Combine all the ingredients in a heavy-bottomed stock pot or soup pot. Bring to a boil, then lower to a simmer . Simmer for 30 minutes.

    2. Strain and either use immediately or cool. (See note below.) Makes 1 gallon of court bouillon.

    3. NOTE: When poaching small fish, sliced fish (i.e. fillets) or shellfish, start with hot court bouillon. Large fish should be started in a cold court bouillon and then slowly brought to a simmer for even cooking. See How to Poach Fish .

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