Court-Bouillon Recipe

Court-Bouillon Recipe

  • 7 quarts water
  • 1 bunch fresh thyme
  • 1 bunch fresh flat-leaf parsley
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon whole fennel seeds
  • 1 (750 milliliter) bottle dry white wine
  • 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
  • 2 medium carrots, peeled and sliced into 1/4-inch rounds
  • 1 lemon, washed and sliced into 1/4-inch rounds
  • 3 dried bay leaves
  • 2 tablespoons coarse salt
  1. Fill a large stockpot or fish poacher with water (about three-quarters full). Bundle thyme, parsley, peppercorns, and fennel seeds in a small piece of cheesecloth to make a bouquet garni, and place in stockpot. Add remaining ingredients.
  2. Cover pot, and bring to a simmer over medium-low heat. Remove lid; gently simmer 30 minutes. Remove from heat; discard bouquet garni. Use immediately, or let cool completely, about 1 hour, before storing.
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