Court Bouillon

Name: Court Bouillon
Yield: Makes 2 litres (3½ pt)
Cuisine: Swiss
Ingredients: 2 litres (3½ pt) water; 200 g (7 oz) carrots, finely cut; 100 g (4 oz) white of leek, finely cut; 100 g (4 oz) onions, finely chopped; 50 g (2 oz) celery, finely cut; 1 clove of garlic, unpeeled; 5 stalks of parsley; 1 small sprig of thyme; ½ bay leaf; 5 white peppercorns, crushed; 3 coriander seeds; salt; 50 ml (2 fl. oz) white wine vinegar

Preparation info

Makes
2
litres

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This stock is used for poaching fish - salmon, turbot, sole - as well as for boiling lobster and shellfish, etc.

Ingredients

2 litres (3½ pt) water
200 g (7

Europe
Switzerland
France
Stock
Vegan
Gluten-free

Method

Bring the water to the boil.
Add all the ingredients and allow to simmer for 10 minutes.
Strain through a fine cloth or sieve, allowing it to drip.