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{{#seo:
|title=Court bouillon, French recipe
|titlemode=replace
|keywords=#courtbouillon #whitewine #lemon #fishandseafood #boil #simmer #sieve #garlic #bouquetgarni #frozen #blackpepper
|hashtagrev=032020
|description=Court-bouillon or court bouillon is a flavoured liquid for poaching or quick-cooking foods
}}
'''Court-bouillon''' or '''court bouillon''' is a flavoured liquid for [[poaching]] or quick-cooking foods. Nowadays, it is usually mentioned in connection with [[fish and seafood]], but it is also used for poaching [[vegetables]], [[eggs]], and delicate [[meats]] such as cockscombs, sweetbreads, and the like.

Court-bouillon is 'short' (the literal meaning of the French word 'court') because the cooking time is brief in comparison with a rich and complex [[stock]], and generally is not served as part of the finished dish. Since delicate foods do not cook for very long, it is prepared before the foods are added.

For [[fish]], it is generally a mixture of water, acid ([[white wine]] or [[lemon]]), [[salt]], [[bouquet garni]], and [[black pepper]].
{{recipesummary
|TotalCalories = 262
|PortionCalories = 43
|DatePublished=19th January 2013
|Author=Chef
|Servings = Servings: 6 - Makes about 1 litre (pan size dependent)
|Difficulty = 1
|TotalTime = 45 minutes
|PrepTime = 15 minutes
|CookTime = 30 minutes
|Image = [[Image:Court bouillon.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Great for poaching basa''

4.6/5 

My favourite stock for cooking basa, my favourite fish.

 [[User:PSmith|Paul R Smith]] 
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{{RecipeIngredients
| 1 [[leek]], chopped
| 1 [[onion]], chopped
| 1 [[carrot]], peeled and chopped
| 1 [[celery]] stick, chopped
| 1 [[clove]] [[Garlic|garlic]], peeled
| 1 sprig [[thyme]]
| Few [[parsley]] stalks
| 1 sprig [[tarragon]]
| Handful of [[basil leaves]]
| ½ [[lemon]], sliced
| 1 [[star anise]]
| 100ml [[white wine]]
}}
===Method===

{{RecipeMethod
| Place all the ingredients in a large pan
| Cover with cold water and bring to the [[boil]]. [[Simmer]] gently for 30 minutes, then strain through a [[muslin]]-lined [[sieve]]
| Will keep for 5 days if refrigerated or 3 months if [[frozen]]
}}
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Soup and stock recipes]]
[[Category:Stews and casseroles]]
[[Category:French recipes]]
[[Category:Cooking with wine]]
[[Category:Boiled or simmered]]

<code 'hashtagrev:12032020'>[[Special:Search/courtbouillon|#courtbouillon]] [[Special:Search/whitewine|#whitewine]] [[Special:Search/lemon|#lemon]] [[Special:Search/fishandseafood|#fishandseafood]] [[Special:Search/boil|#boil]] [[Special:Search/simmer|#simmer]] [[Special:Search/sieve|#sieve]] [[Special:Search/garlic|#garlic]] [[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/frozen|#frozen]] [[Special:Search/blackpepper|#blackpepper]]
</code>

Court bouillon - Revision history

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