Court-bouillon for Fish and Shellfish

Name: Court-bouillon for Fish and Shellfish (Nage pour poissons, crustacés ou coquillages)
Prep time: 30 min
Cook time: 6 min
Total time: 36 min
Cuisine: French
Ingredients: 400 g (14 oz) carrots; 150 g (5¼ oz) sticks of celery; 250 g (8¾ oz) button onions; 40 g (1½ oz) shallots; a whole head of garlic; a sprig of thyme; a bayleaf; a leaf of sage; a sprig of tarragon; 10 parsley stalks; the green part of a leek; 5 white peppercorns; a quarter of a red chilli pepper; 2 star anise; 3 coriander seeds; 25 g (1 oz) salt; 2 cloves; 3 litres (5¼ pints) water

Nage pour poissons, crustacés ou coquillages

Preparation info

Difficulty
Easy
Ready in
40 min

Appears in

The Nouvelle Cuisine of Jean and Pierre Troisgros

By Jean Troisgros and Pierre Troisgros

Published 1978

About

Ingredients

400 g (14 oz) carrots
150 g (5¼

Europe
France
Stock
Mediterranean
Vegan
Gluten-free

Method

First prepare the vegetables and herbs. Remove the strings from the stick of celery and cut it in half lengthwise. Then cut the celery and carrots into julienne strips 5 cm (2 in) long. Slice the onions and shallots into rings. Prick the head of garlic here and there with the tip of a knife blade. Make a bunch with the thyme, bayleaf, sage and tarragon, wrap it in a piec