Court-bouillon is a lightly flavoured, aromatic cooking liquid used primarily for poaching fish, shellfish and other delicate ingredients. It is commonly made with water, wine or vinegar, vegetables, herbs and spices, then simmered to develop flavour before the food is poached in it. The name means “short broth” in French and distinguishes it from a long-simmered stock.
Combine the ingredients in a suitable pot and bring the liquid to a simmer. Allow the aromatics to infuse for the time specified by the recipe, then strain if a clear poaching liquid is required. Add the fish or seafood and cook gently, controlling the liquid temperature and time according to the size and type of product.
Court-bouillon is used for poaching whole fish, fish fillets, shellfish and selected vegetables. It contributes subtle aroma and seasoning without overpowering delicate ingredients. It can also be used as the base for a sauce, provided it is handled and reduced appropriately.
Court-bouillon is an aromatic poaching liquid usually made from water, wine or vinegar and vegetables. Fumet is a more concentrated fish stock traditionally prepared with fish bones, aromatics and liquid. They serve related but different purposes.
Do not boil delicate fish aggressively. Maintain a gentle poaching temperature and use enough liquid to surround the product. The correct cooking time depends on the fish’s thickness, starting temperature and the intended result.
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