Simple Court Bouillon

Ingredients

Equipment Needed

• •Wide, shallow pot or fish poacher
• •Fine-mesh strainer

Instructions

1. 1

   Gather your aromatics

   Slice the onion into rings. There is no need for precision here. Cut the carrot into coins and the celery into pieces. Save those parsley stems you might otherwise discard. They hold more flavor than the leaves and this is exactly where they belong.

2. 2

   Combine in a wide pot

   Add the cold water and wine to a pot wide enough to eventually hold your fish in a single layer. Toss in the onion, carrot, celery, bay leaves, thyme, and parsley stems. Add the peppercorns and salt. Squeeze the lemon halves over the pot, then drop them in.

   Use wine you would drink. Cooking does not hide flaws, it concentrates them.
3. 3

   Simmer gently

   Bring the liquid to a simmer over medium heat. You want lazy bubbles, not a rolling boil. Let it cook uncovered for twenty minutes. The kitchen will begin to smell like a French farmhouse. The aromatics are releasing their essence into the water.

4. 4

   Taste and adjust

   Dip a spoon and taste. The bouillon should be aromatic, gently acidic, and pleasantly salty. Adjust if needed. Remember, this is a bath for delicate fish. It should enhance, never overpower.

   If using immediately for poaching, leave the aromatics in. They add beauty to the presentation.
5. 5

   Cool or use immediately

   For immediate use, reduce heat until the surface barely trembles. This is the poaching temperature you want. For storage, strain through a fine-mesh sieve, pressing gently on the solids, then cool completely before refrigerating.

Chef Tips

• •The wine matters. Use something crisp and dry, a Muscadet or a simple Côtes de Provence. If you would not pour yourself a glass, it does not belong in the pot.
• •Do not throw away parsley stems. They hold more flavor than the leaves and are perfect for broths and stocks. Keep a bag of them in your freezer.
• •For a slightly richer version, add a splash of white wine vinegar in the last five minutes. The acidity helps firm delicate fish flesh.
• •Court bouillon freezes beautifully for three months. Make a double batch when you have the aromatics and keep it ready for spontaneous fish dinners.

Advance Preparation

• •Court bouillon can be made up to three days ahead and stored refrigerated in a sealed container.
• •Freeze strained bouillon in ice cube trays, then transfer to a freezer bag. Drop cubes directly into a pot when ready to poach.
• •The aromatics can be prepped the morning of a dinner party, kept covered in the refrigerator until you are ready to simmer.

Frequently Asked Questions

Nutrition Information

1 serving (about 240g)