Court Bouillon
Don’t let the fancy French name fool you, Court bouillon is a quick and fragrant poaching broth used to help enhance the delicate flavours of seafood and vegetables during this delicate cooking process.
Ingredients
- 10-12 cups water
- 1 head of garlic halved horizontally
- 1 cup white wine see note #1.
- 1 whole lemon halved & squeezed
- 1 tbsp kosher salt
- ½-1 tsp crushed red pepper
- 1 bunch of fresh parsley see note #2.
- 2 bay leaves
Instructions
- In a large cooking pot, bring 10-12 cups of water to a boil.
- Once the water is boiling add the wine, fresh herbs, garlic, lemon, salt, red pepper & bay leaves.
- Reduce heat and let the court bouillon (poaching broth) simmer 15-30 min.
- Once the Court bouillon is ready, strain the liquid through a fine mesh strainer or cheese cloth and return to heat.
- Now you can add the seafood of choice and cook according to specified time.
Notes
- Acid Variations: You’re not limited to just wine. You can replace the wine with other acids such as vinegar or various citrus juices.
- Herb Variations: You can also experiment with different herbs. While parsley is classic, cilantro, thyme, and dill are great alternatives to explore.
- Vegetable Options: Court bouillon typically includes aromatics like onions, carrots, and leeks, but you can also experiment with other vegetables, such as celery or fennel, for added depth of flavor.
- Simmering Time: Simmer the court bouillon for at least 30-40 minutes to allow the flavors to develop. Longer simmering can result in a richer, more concentrated broth.
- Straining: After cooking, be sure to strain the broth to remove any solids for a clear, smooth base.
- Uses: Court bouillon is versatile and can be used as a poaching liquid for seafood, poultry, or vegetables. It can also be reduced into a sauce for added richness.
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