Court Bouillon

This aromatic broth is a poaching liquid for fish and shellfish and, with spices added, for vegetables (as in the preparation called “à la Turque”). For poaching salmon, the white wine can be changed to a young red wine.


  • 1 large onion, peeled, chopped
  • 1 large carrot, peeled, chopped
  • 1 leek, chopped, washed
  • 1 stick celery, chopped
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 2 sprigs fresh parsley
  • 1 tablespoon salt
  • 1 gallon water
  • 2 cups dry white wine


Put the vegetables, herbs, and salt in a pot with the water. Bring to a boil, skim, and simmer, uncovered, for 20 minutes. Add the wine and simmer another 20 minutes. Strain into a bowl and discard the vegetables.