Topic · Vegetable Stocks Making
Short Stock > Court Bouillon
Court Bouillon is a spiced aromatic liquid used for cooking fish, shellfish, or white meats. Food cooked in the liquid will absorb the flavor of the ingredients it was made with. Court-Bouillon is “short stock” in French because the cooking time is brief in comparison with a rich and complex stock. It is generally is not served as part of the finished dish. Since delicate foods do not cook for very long, the court bouillon is prepared before the protein is added.
Court Bouillon
Depending on what you are poaching, the acidic ingredient might vary. As a rule of thumb, use white wine or lemon are when poaching fish as it makes the flesh slightly firmer, and white vinegar when poaching shellfish as the vinegar keeps the flesh firm and makes the shell softer.
- 20 cups water
- 3 freshly squeezed lemons
- 1 tablespoon sea salt
- 1 pound Mirepoix, (cubes of carrot, onion, and celery)
- 1 bouquet garni
- In a large pot, combine all ingredients and bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat and let stand for 10 minutes. Strain and use immediately or cool and refrigerate.
The liquid must completely cover the ingredients at all times.
