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Court-Bouillon

By Eric Ripert and Michael Ruhlman

3.8

(2)

This is a basic court-bouillon that can be used to poach any kind of shellfish and most firm meaty fish.

Recipe information

  • Total Time

    20 minutes

  • Yield

    Makes about 4 cups

Ingredients

4 cups water
1/2 cup red wine vinegar
1 thyme sprig
2 flat-leaf parsley sprigs
1 bay leaf
3 garlic cloves
1/2 carrot, peeled
1/2 onion
1 tablespoon peppercorns
Fine sea salt

Preparation

  1. Place all the ingredients except the salt in a pot and bring to a boil. Lower the heat and simmer for to minutes. Strain and season to taste with salt.

Reprinted with permission from A Return to Cooking by Eric Ripert and Michael Ruhlman, © 2002 Artisan, A Division of Workman Publishing Company, Inc.
TagsStockGarlicRoot VegetableVegetableCarrotOnionParsleyHerbs & SpicesVeganGluten FreeNut FreeDairy FreeEasySimmerCookbooks
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