Court Bouillon recipe
information
Court bouillon is a stock for fish and shellfish, and can be made into a sauce, soup or stew.
ingredients
1.15 litres (2 pints water)
8 oz (225 g) carrots, chopped
2 medium onions, sliced
1 stick celery, chopped
1 bouquet garni (parsley, bay leaf and thyme)
6 black peppercorns, bruised
1 1/4 cup (1/2 pint) 300 ml white wine
8 oz (225 g) carrots, chopped
2 medium onions, sliced
1 stick celery, chopped
1 bouquet garni (parsley, bay leaf and thyme)
6 black peppercorns, bruised
1 1/4 cup (1/2 pint) 300 ml white wine
method
1. Put all ingredients into a large saucepan and bring to the boil.
2. Simmer for 1 hour, strain and leave to cool.
2. Simmer for 1 hour, strain and leave to cool.
serving amount
makes 1.4 litres (2 1/2 pints)
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
