Court Bouillon for Poaching Fish Recipe

Makes 3 to 4 cups

Ingredients:

  • 1 onion, peeled and chopped
  • 1 carrot, peeled and sliced, 1/2-inch thick
  • 1 stalk celery, peeled and sliced, 1/2-inch thick
  • 1 head garlic, halved horizontally
  • 3 sprigs parsley
  • 3 sprigs thyme
  • 1 bay leaf
  • 10 peppercorns
  • 2 tsp fennel seed
  • 1 tsp coriander seed
  • 1/2 cup white vinegar or 1 1/2 cup dry white wine
  • 2 tbsp coarse salt
  • 2 quarts water

    • Instructions:

    1. Place all ingredients in medium saucepan and bring to a boil.
    2. Lower heat and simmer uncovered for 2030 minutes.
    3. Strain and reserve.
    4. Can be refrigerated 3 days or frozen for months.