Court Bouillon

  • Yield : 2 liters
  • Servings : NA
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m

Court Bouillon
This is a basic poaching liquid to cook fish or poultry. Vegetables and seasoning flavour the liquid so that when it is used for cooking it imbues the fish, shellfish or poultry with a gentle flavour.


Step 1

Place all the ingredients in a large saucepan.

Step 2

Bring to boil and allow to boil vigorously for a couple of minutes and then turn down and simmer for 30 minutes so that the liquid becomes well flavoured.

Step 3

Strain the liquid into a large bowl and refrigerate or use as required. The Court-Bouillion can be frozen in the freezer and used whenever required.

My Notes
1. This is essentially a vegetarian stock. The addition of prawn and lobster shells as well as fish bones gives additional flavour to a court bouillon for fish dishes. Then it is called a fumet.
2. Court Bouillon freezes very well.

Leave a Reply