Court Bouillon for Poaching Fish
Yield
9 cupsPrep
5 minCook
40 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
peeled, chopped |
|
| 1 | each |
carrots
peeled, sliced |
|
| 1 | each |
celery stalks
peeled, sliced 1/2 inch thick |
|
| 1 | head |
garlic
halved horizontally |
*
|
| 3 | each |
parsley sprigs
|
*
|
| 3 | each |
thyme sprigs
|
* |
| 1 | each |
bay leaves
|
*
|
| 10 | each |
peppercorns
|
*
|
| 2 | teaspoons |
fennel seeds
|
|
| 1 | teaspoon |
coriander seeds
|
|
| ½ | cup |
white vinegar
|
|
| 2 | tablespoons |
kosher salt
|
|
| 2 | quarts |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
peeled, chopped |
|
| 1 | each |
carrots
peeled, sliced |
|
| 1 | each |
celery stalks
peeled, sliced 1/2 inch thick |
|
| 1 | head |
garlic
halved horizontally |
*
|
| 3 | each |
parsley sprigs
|
*
|
| 3 | each |
thyme sprigs
|
* |
| 1 | each |
bay leaves
|
*
|
| 1E+1 | each |
peppercorns
|
*
|
| 1E+1 | ml |
fennel seeds
|
|
| 5 | ml |
coriander seeds
|
|
| 118 | ml |
white vinegar
|
|
| 3E+1 | ml |
kosher salt
|
|
| 2 | quarts |
water
|
*
|
Directions
Place all ingredients in medium saucepan and bring to a boil.
Lower heat and simmer uncovered for 20 to 30 minutes.
Strain and reserve. Can be refrigerated 3 days or frozen for months.
