Court Bouillon

  • SERVINGS: Makes about 6 cups

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

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  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.