Court Bouillon

Name: Court Bouillon
Yield: Makes about 6 cups
Ingredients: 6 cups water; 1 ½ 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; ½ teaspoon whole black peppercorns

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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

By Rick Moonen

April 1997

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Yield:

Makes about 6 cups

Ingredients

6 cups water
1 ½ 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
½ teaspoon whole black peppercorns

Directions

Step 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.

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Make Ahead

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

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Court Bouillon

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Court Bouillon

Gallery

Recipe Summary test

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Court Bouillon