court bouillon

 

The court bouillon is a restricted broth that is usually used for cooking fish and shellfish.

 

FOR THE COURT BOUILLON

- 2 liters of water (for 1 kg of fish)

- 1 onion

- 1 carrot

- 2 celery stalks

- 2 parsley sprigs

- 1 bay leaf

- A glass of white wine (or, failing that, 2 tablespoons of vinegar)

- Salt, a few peppercorns

 

Pour the water in a pretty large potand soak in all the ingredients and the wine (or vinegar), cover it and bring it to boiling, then reduce the heat. Simmer for at least one hour, still covered.

 

Once ready, broth must be filtered and cooled. You can keep in the fridge for a couple of days, or frozen it for up to three months.

 

It can be used for cooking  both fish and shellfish.

 

To cook the fish it’s important that the broth is cooled down,as the fish will have to be immersed in cold and then brought to cooking over low heat (should simmer) along with the broth (20 minutes from boiling for a fish of 1 kg).

 

Shellfish shall be, on the contrary, dipped in court bouillon when it reaches a boil. The cooking time varies based on type and dimension of the shellfish.