Court Bouillon

Name: Court Bouillon
Yield: makes 6 quarts
Ingredients: 1 bunch fresh thyme; 1 bunch fresh flat-leaf parsley; 1/2 teaspoon whole black peppercorns; 1/2 teaspoon whole fennel seeds; 1 750-ml bottle dry white wine; 1 leek, white and pale-green parts, sliced into 1/4-inch rounds, well washed; 2 medium carrots, sliced into 1/4-inch rounds; 1 lemon, sliced into 1/4-inch rounds; 3 dried bay leaves; 2 tablespoons coarse salt

January 26, 2012

Court bouillon, the vegetable and herb broth traditionally used for poaching fish, imparts subtle flavor to the fish as it cooks. The bouillon can be made 2 or 3 days ahead. If preparing the fish the same day, make the bouillon right in the poacher.

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