Cuissons for Poaching Seafood

Three standard cuissons are used for poaching seafood:

1. Court bouillon: Court bouillon [KOOR bwee-oh(n)] is a flavorful liquid made by simmering together mirepoix, a bouquet garni, white wine, and water. Sometimes lemon juice is added. Another name for court bouillon is nage [NAHZH], a term also used to describe a dish in which the cuisson is served as a broth or very light sauce along with the seafood.
2. 2.Fish or shellfish stock: Flavorful stock imparts its taste to the seafood poached in it. It is frequently used as a component of the sauce with which the poached seafood is served.
3. Brine: Brine is a solution of salt and water. A brine for cooking seafood is usually made in a ratio of 1 tbsp (15 mL) kosher salt to 1 qt (1 L) water. A brine cuisson is especially appropriate for seafood because it approximates the salt concentration of seawater, the natural habitat of the creatures being cooked in it. Because brines contain a significant amount of salt, they add a salty taste to any food cooked in it.