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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