Court Bouillon (Poaching Broth)
FAQ
What is court bouillon?
Court bouillon is a lightly seasoned poaching liquid used to gently cook fish, seafood, or vegetables. It’s made by simmering water with aromatics like onion or leek, herbs, and a touch of acidity such as wine or lemon.
Can I reuse court bouillon?
Yes, you can reuse it once if you’re poaching similar ingredients (like fish again). Bring it back to a boil before using. The flavour will be slightly lighter the s,econd time.
Can I make it ahead of time?
Either works. Leek gives a softer, slightly sweeter flavour, while onion is a bit more direct and classic.
Chef’s Tips
- Keep it at a gentle simmer, never a hard boil.
- Straining before poaching gives you a cleaner, clearer broth.
- Don’t oversalt, it should taste lightly seasoned, not like soup.
- The flavour should be fragrant and soft, not aggressive or heavy.
Court Bouillon (Poaching Broth)
Don’t let the fancy French name throw you off, court bouillon is just a quick, aromatic poaching broth used to gently infuse seafood, poultry, or vegetables with clean, delicate flavour. Light, fragrant, and way more useful than it looks.
Ingredients
- 10-12 cups cups water
- 1 cup white wine
- 1 head garlic halved horizontally
- 1 small onion or 1 leek (white + light green parts) sliced
- 1 lemon halved and squeezed
- 1 tbsp kosher salt
- ½-1 tsp crushed red pepper optional
- 1 bunch fresh parsley
- 2 bay leaves
Instructions
- Bring water to a boil in a large pot.
- Add wine, garlic, onion or leek, lemon, salt, red pepper, parsley, and bay leaves.
- Reduce heat and simmer gently for 20–30 minutes.
- Strain through a fine mesh sieve or cheesecloth.
- Return to heat and use immediately for poaching seafood, poultry, or vegetables.
Notes
Variations
- Acid swaps: Replace wine with vinegar or extra citrus juice
- Herbs: Try thyme, dill, or cilantro for a different profile
- Veg additions: Carrot or celery can deepen the flavour
- 20–30 minutes is ideal
- Longer = stronger flavour, but keep it light and clean
- Fish and shellfish (classic use)
- Chicken breasts or thighs
- Light vegetable poaching
- Can also be reduced slightly for a light sauce base
- Fridge: 3–4 days in an airtight container
- Freezer: Up to 3 months (portion before freezing for ease)
- Reheat: Gently warm until steaming, don’t boil hard or you’ll dull the aromatics
Tried this recipe?
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