Court Bouillon Recipe

pot of court bouillon
Brett Stevens/Cultura/Riser/Getty Images
  • 45 mins
  • Prep: 15 mins,
  • Cook: 30 mins
  • Yield: 1 gallon (serves 8)
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Court Bouillon (pronounced "coor boo-YONE") is a flavorful, aromatic liquid used for poaching fish and shellfish. The simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water, half milk.

This court bouillon recipe uses a mix of aromatics, spices, and acid, which will give the best results when poaching most kinds of fish and shellfish.

Also see: How to Poach Fish.

What You'll Need

  • 1 gallon water (cold)
  • 1 handful Kosher salt
  • 1 cup white wine
  • 1 medium onion (peeled and chopped)
  • 1 medium rib celery (chopped)
  • 1 medium carrot (peeled and chopped)
  • 1 bay leaf
  • 1 sprig fresh thyme
  • 8 fresh parsley stems
  • 1 tsp black peppercorns (crushed)

How to Make It

  1. Combine all the ingredients in a heavy-bottomed stock pot or soup pot. Bring to a boil, then lower to a simmer. Simmer for 30 minutes.
  2. Strain and either use immediately or cool. (See note below.)


NOTE: When poaching small fish, sliced fish (i.e. fillets) or shellfish, start with hot court bouillon. Large fish should be started in a cold court bouillon and then slowly brought to a simmer for even cooking.