Court Bouillon

• 2 quarts water
• 2 carrots, cut into ½-inch rounds
• 1½ cups coarsely chopp

Court bouillon means “short” bouillon, or quick stock—an acidic liquid flavored with vegetables and aromatics in which fish or shellfish are poached. The liquid is distinguished by fresh herbs and high acidity, so it’s important to add that acid, whether in the form of wine, lemon juice, and/or vinegar, just before you cook the fish. This is enough to cook one Dungeness crab or 12 to 18 shrimp.