F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Court Bouillon

  • SERVINGS: Makes about 6 cups
  • BASIC-EASY
  • FAST
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

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

  1. 6 cups water
  2. 1 1/2 cups dry white wine
  3. Handful of fresh parsley stems
  4. 1 medium onion, thinly sliced
  5. 1 large celery rib, thinly sliced
  6. Large pinch of kosher salt
  7. 1/2 teaspoon whole black peppercorns
  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.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.