Court-Bouillon

Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails.

  • Yield: Makes 6 quarts

Source: Martha Stewart Living, April 1998

Ingredients

  • 1 bunch fresh thyme
  • 1 bunch fresh flat-leaf parsley
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon whole fennel seeds
  • 3 dried bay leaves
  • 1 bottle (750 ml) dry white wine
  • 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
  • 2 medium carrots, peeled and sliced into 1/4-inch rounds
  • 1 lemon, washed and sliced into 1/4-inch rounds
  • 2 tablespoons coarse salt

Directions

  1. Fill a large stockpot with 7 quarts of water. Make a bouquet garni: Place the herbs, spices, and bay leaves on a square of cheesecloth; tie into a bundle with kitchen twine. Add to pot. Stir in wine, leek, carrots, lemon, and salt.

  2. Cover, and bring mixture to a simmer over medium-low heat. Uncover; gently simmer 30 minutes. Pour through a fine sieve into a large bowl; discard solids. Let cool completely.

Cook's Notes

If using a fish poacher, fit a 10-quart poacher with the rack in the bottom, and place poacher over two burners. Court-bouillon can be refrigerated in an airtight container up to 1 week or frozen up to 3 months.

Reviews

Be the first to comment!