Court bouillon is a culinary term and directly translates into “short broth” because the preparation time is quick, not like a rich stock that is simmering for hours.
This subtle aromatic, flavourful liquid is made with a mix of aromatics, spices, herbs, and an acidic touch. Acid helps to draw flavours from the vegetables.
Once ready, this vegetarian (even vegan) broth, is used to poach ingredients of which most are fish and seafood, but it is never served as part of the dish.
Because of the addition of acid, we recommend using a court bouillon immediately.
difference between court bouillon and fish stock
A fish stock, or fumet in French, is a clear flavourful infusion made from fish bones, heads and other trimmings. It is used to cook other fish, make soup, and flavour risottos and sauces. It can be stocked or frozen for later use. A court bouillon is an aromatic liquid to poach fish.
How to Make Court Bouillon
- 3 L water
- 75 gr sea salt
- 400 ml dry white wine
- 200 ml vinegar
- 1 thick slice of lemon
- 8 peppercorns
- 2 cloves
- 2 star anise
- 120 gr carrot mirepoix
- 200 gr onion mirepoix
- 2 shallot mirepoix
- 60 gr celery mirepoix optional
- 2 bay leaves
- 2 sprigs of thyme
- Combine all ingredients in a large stock pot.
- Bring to the boil and simmer for 20 minutes. Remove all aromatic ingredients, strain and use the court-bouillon immediately.