Court-bouillon

Court-bouillon is described in the new Larousse Gastronomique (a cookery encyclopedia) as an aromatic cooking liquor for fish, meat and vegetables. And that’s exactly what it is, but it is mostly used for fish, in particular shellfish. It’s quite powerful, but when cooking lobsters (as I do overleaf), crabs, langoustines and mussels, it does nothing but add flavour. It’s a joy to make because in cooking it releases a wonderfully aromatic perfume. (Making a court-bouillon