How to Make a Court Bouillon

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. 

ingredients for court bouillon
Ingredients for court bouillon

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.

court bouillon boiling

How to Make Court Bouillon

Court bouillon is a culinary term and directly translates into “short broth” because the preparation time is quick.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Condiments, Fish & Seafood
Cuisine French
Servings 3 litre
Calories 252 kcal

EQUIPMENT (click pictures for details)

Large cooking pot
Skimmer
Chef knife

Ingredients
 
 

Instructions
 

  • Combine all ingredients in a large stock pot.
    ingredients for court bouillon
  • Bring to the boil and simmer for 20 minutes. Remove all aromatic ingredients, strain and use the court-bouillon immediately.
    court bouillon boiling

Nutrition for 1 portion

Calories: 252kcalCarbohydrates: 21gProtein: 2gFat: 1gSodium: 14667mgFiber: 4gSugar: 9gVitamin A: 10037IUVitamin C: 11mgCalcium: 131mgIron: 2mg
Keyword aromatic broth, court bouillon
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