COURT BOUILLON
About 8 cups
Court bouillons are seasoned liquids that are cooked only a short time (court is French for “short”); they are not broths or stocks in themselves, but rather prototypes that may develop into them. Their composition varies, but most contain some kind of acid (lemon juice or vinegar) and plenty of aromatic herbs and vegetables. They are used as a cooking medium, especially for poaching fish, shellfish, vegetables, and offal. Afterward, they may either be discarded, strained and used as a light broth for making sauces, or served with the food poached in them, as in the case of Louisiana Court Bouillon or Vegetables à la Grecque. You may freeze court bouillon after using it as a poaching liquid, then thaw and use again to poach another batch of fish; the resulting liquid will turn into a fuller-bodied broth with each use.
Bring to a boil in a large saucepan:
- 8 cups water
- 2 celery ribs, chopped
- 1 small onion, chopped
- 3 or 4 sprigs parsley
- 2 or 3 sprigs thyme
- 1 bay leaf
Reduce the heat to a simmer and cook uncovered for 20 minutes. Add:
- ¼ cup sherry vinegar or lemon juice or 1 cup dry white wine
Simmer for another 10 minutes. Strain and season to taste with:
- Salt and black pepper