Court-bouillon is a broth used to poach fish, seafood, or vegetables. Don't let the French name fool you. It's quite simple to make and will add great flavor to your dish.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 2 Cups White Wine
- 6 Cups Water
- 1 Cup White Vinegar
- 3 Stalks of Celery, roughly chopped
- 1 Carrot, peeled and roughly chopped
- 1 Leek, well-rinsed and roughly chopped
- 1 Yellow Onion, peeled and roughly chopped
- 2 Cloves Garlic
- 1 Fennel Bulb, roots and green top cut off, sliced in thick wedges
- 2 Pieces Star Anise
- 1 Stalk of Tarragon
- 1 Small Bunch of Parsley
- 2 Bay Leaves
- 1 Tablespoon Peppercorns
- 1/2 Teaspoon Salt
Preparation:
All the vegetables for this dish should be roughly chopped into approximately 1" pieces. Don't worry about making them look pretty. The vegetables will be strained off later and your guests will never see them.
Put all the ingredients into a large pot. Slowly bring the mixture to a boil. Continue to boil for 30 minutes.
The court-bouillon is now ready to be used. See my recipe for Tuna Nicoise for a delightful gourmet salad using poached tuna.
This recipe can be frozen for future use. Strain the liquid into a suitable container and throw the vegetables away. You can also reuse the court-bouillon after poaching. Strain and freeze what is left over. To reuse, defrost and add enough water to replace what was used in cooking (about 2/3 cup of water to 1 quart of defrosted court-bouillon).
