Vegetable Broth for Poaching Salmon

Preparation info
  • Makes

    8 Quarts

    • Difficulty


Appears in
Simply Salmon

By James Peterson

Published 2001

  • About

The usual poaching liquid for most seafood, what the French call a court bouillon, is little more than a simple vegetable broth made with onions, carrots, celery, some herbs, and white wine. You don’t have to use all these ingredients—I sometimes just use onions and the herbs—and you don’t have to tie the herbs up in a bouquet garni because the vegetable broth doesn’t need to be skimmed. The whole thing is just strained and the vegetables, having given their all to the surrounding liquid, a