Court Bouillon

Court Bouilon is a classic French broth that can be made quickly and used for poaching seafood and infusing it with flavor.

Plus: More Seafood Recipes and Tips

  • Servings: Makes about 6 cups

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  • 6 cups water
  • 1 1/2 cups dry white wine
  • Handful of fresh parsley stems
  • 1 medium onion, thinly sliced
  • 1 large celery rib, thinly sliced
  • Large pinch of kosher salt
  • 1/2 teaspoon whole black peppercorns

How to make this recipe

  1. Combine all of the ingredients in a large nonreactive saucepan and bring to a boil over high heat. Reduce the heat to moderate and simmer for 10 minutes.

Make Ahead

The broth can stand at room temperature for up to 5 hours. Bring the unstrained broth to a simmer before using.

Contributed By Published April 1997

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