50 minutes
A court bouillon is a flavorful liquid used to poach fish, seafood, or even vegetables. It's a simple preparation that adds depth to your dishes.
cups
cups
Carrot, Peeled, sliced
each
Celery Stalk, Sliced
each
Onion, Peeled, sliced
each
Bay Leaf
each
Black Peppercorns
each
Coriander Seeds
each
each
handful
teaspoons
1. Combine Ingredients and Boil
Combine the white wine, water, carrots, celery, onions, bay leaf, peppercorns, coriander seeds, thyme, parsley stems, and salt in a large, heavy pot. Bring the mixture to a boil, skimming off any scum that rises to the surface.
2. Simmer and Strain
Reduce the heat to low and let the mixture simmer gently for 45 minutes, allowing the flavors to infuse. Then strain the liquid through a strainer, discarding the solids. You will be left with a fragrant court bouillon.
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