Court Bouillon

Preparation info

  • Makes

    1.5 litres

    • Difficulty

      Easy

Appears in

A Feast of Fish

A Feast of Fish

By Ian McAndrew

Published 1989

  • About

Court bouillon is used to cook all kinds of fish and shellfish, both for eating hot or cold. If the fish is to be eaten cold or is to be used at a later date, it is best to leave it in the court bouillon – this will prevent the fish from drying out and will also improve its flavour. If the fish is to be served in the court bouillon, then the vegetables can be cut into attractive shapes; otherwise, the vegetables need only be roughly cut. The court bouillon can be kept for 2 or 3 days in the refrigerator.

Ingredients

    Method