Court-Bouillon

Name: Court-Bouillon
Ingredients: 1 bunch fresh thyme; 1 bunch fresh flat-leaf parsley; 0.5 teaspoon whole black peppercorns; 0.5 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

By

Martha Stewart Editors

Updated on May 16, 2017

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.