Name: Court-Bouillon
Cook time: 10 minutes
Total time: 20 minutes
Yield: Makes about 4 cups
Ingredients: 4 cups water; 1/2 cup red wine vinegar; 1 thyme sprig; 2 flat-leaf parsley sprigs; 1 bay leaf; 3 garlic cloves; 1/2 carrot, peeled; 1/2 onion; 1 tablespoon peppercorns; Fine sea salt

This is a basic court-bouillon that can be used to poach any kind of shellfish and most firm meaty fish.

Recipe information

Total Time
20 minutes
Yield
Makes about 4 cups

Ingredients

4 cups water

1/2 cup red wine vinegar

1 thyme sprig

2 flat-leaf parsley sprigs

1 bay leaf

3 garlic cloves

1/2 carrot, peeled

1/2 onion

1 tablespoon peppercorns

Fine sea salt

Preparation

Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.

TagsStock Garlic Root Vegetable Vegetable Carrot Onion Parsley Herbs & Spices Vegan Gluten Free Nut Free Dairy Free Easy Simmer Cookbooks

Recipe notes

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