Court Bouillon

Preparation info
  • Yield:

    1 gallon

    • Difficulty


Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

  • About

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


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.