Court-bouillon | IGA recipes

Court-bouillon

court-bouillon

Preparation time 5 minutes

Total time: 35 minutes

Ingredients

2 sprigs fresh thyme
2 sprigs fresh parsley
1 L (4 cups) water
125 mL (½ cup) white wine (optional)
1 carrot, peeled and diced
1 stalk celery, diced
1 yellow onion, thinly sliced
2 bay leaves
5 mL (1 tsp.) black peppercorns

Directions

Directions

Make a small bouquet with the thyme and parsley and attach it together with butcher's twine.
Combine all the ingredients in a large saucepan and bring to a boil over medium heat. Simmer uncovered for 30 minutes and then filter the bouillon before using.

Chef’s secret

For fish, start the cooking process in cold court-bouillon. Hot liquid will cause the flesh to contract. So once the court-bouillon is chilled, add the fish and bring the liquid to a low boil over low heat.
For shellfish, however, start the cooking process once the court-bouillon is bubbling. So it's recommended to bring the court-bouillon to a low boil over low heat and then add the shellfish.