Court-bouillon

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Court-bouillon is a flavorful, aromatic liquid used for poaching fish, seafood, and sometimes vegetables. The term is French for "short broth" because it is a quick-cooking broth as opposed to a long-simmered stock.

Ingredients

The basic ingredients of a court-bouillon typically include:

• Water
• White wine or vinegar
• Aromatic vegetables such as onion, carrot, and celery
• Herbs like parsley, thyme, and bay leaf
• Salt and peppercorns

Preparation

To prepare a court-bouillon, the ingredients are combined in a pot and brought to a boil. The mixture is then simmered for about 30 minutes to allow the flavors to meld. After simmering, the court-bouillon is usually strained to remove the solids, leaving a clear, flavorful liquid.

Uses

Court-bouillon is primarily used for poaching delicate foods such as:

• Fish
• Shellfish like shrimp and lobster
• Occasionally, vegetables

The poaching process involves submerging the food in the court-bouillon and cooking it gently at a low temperature. This method helps to preserve the texture and flavor of the food.

Variations

There are several variations of court-bouillon, depending on regional and personal preferences. Some common variations include:

• Adding lemon or orange slices for a citrusy flavor
• Using different types of wine or vinegar
• Incorporating additional herbs and spices like dill, tarragon, or cloves

Related Techniques

Court-bouillon is related to other poaching liquids and techniques, such as:

• Bouillon
• Stock (food)
• Broth
• Fumet

See Also

• Poaching (cooking)
• Cuisine
• French cuisine
• Cooking techniques