Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
- 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
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).