Court Bouillon

Preparation info

    • Difficulty


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.


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


    Mise en Place

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