Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Court-Bouillon By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 6 quarts Court-boullion is a traditional poaching broth for fish. Use this to make our Boiled Lobster Tails. Ingredients 1 bunch fresh thyme 1 bunch fresh flat-leaf parsley ½ teaspoon whole black peppercorns ½ 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 ¼-inch rounds, washed well and drained 2 medium carrots, peeled and sliced into ¼-inch rounds 1 lemon, washed and sliced into ¼-inch rounds 2 tablespoons coarse salt Directions 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. 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. Print