Court Bouillon - Master Chefs

Court bouillon is one of those foundational French techniques every home cook should have in their back pocket.

It’s not a stock. It’s not a broth. It’s a light, aromatic poaching liquid built from vegetables, herbs, and water, simmered just long enough to extract their flavor, then strained clean.

This master chef version leans on fennel, leek, thyme, and peppercorns for a subtle anise-and-herb backbone that lifts poached fish and shellfish without overpowering them.

Forty-five minutes from cutting board to strained liquid. Use it immediately or cool and refrigerate for up to three days.

Chef Tips

• Start with cold water. Extracting flavor from vegetables works best when the temperature rises gradually rather than shocking them with boiling water.
• Don’t skip the fennel. It gives the bouillon a gentle sweetness and depth that sets it apart from a basic vegetable simmer.
• Strain through a fine-mesh sieve or cheesecloth for a crystal-clear liquid. Cloudy court bouillon still works, but clarity matters when you’re poaching a whole fish for presentation.