Court Bouillon

Name: Court Bouillon
Ingredients: 1 tbsp sea salt; 12 black peppercorns; few parsley stalks; 900g/2lb fish trimmings; 2 carrots; 2tbsp white wine vinegar; 1 bottle (750ml/27fl oz) dry white wine (it doesn’t matter if it has gone vinegary); 1 stalk of celery; 2 onions; bay leaf or kaffir lime leaf

Preparation info

Difficulty
Easy

Appears in

Keep it Simple

By Alastair Little and Richard Whittington

Published 1993

About

This aromatic liquid is mainly used for the poaching of fish and seafood.

Ingredients

900g/2lb fish trimmings
2 carrots

Fish course
Pescatarian
Spicy
Gluten-free

Method

Mise en Place

Prepare the vegetables: peel the carrots and cut them into rounds about 3 mm/⅛ in thick. Slice the celery stalk into thin pieces. Peel and finely slice the onions.