Court Bouillon

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

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


  • 900g/2lb fish trimmings
  • 2 carrots


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.