📝 About This Recipe
This elegant, aromatic liquid is the cornerstone of refined seafood cookery, offering a delicate balance of bright acidity and garden-fresh aromatics. Unlike a heavy stock, this clear broth is designed to enhance the natural sweetness of fish and shellfish without overpowering their subtle nuances. It is a masterclass in French technique, resulting in a shimmering, translucent elixir that serves as the perfect poaching medium or a sophisticated base for light seafood consommés.
🥗 Ingredients
The Aromatic Base
- 8 cups Water (filtered for the cleanest flavor)
- 2 cups Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 2 tablespoons White Wine Vinegar (adds essential brightness)
- 1 large Yellow Onion (thinly sliced)
- 1 medium Leek (white and light green parts only, cleaned and sliced)
- 2 pieces Celery Stalks (sliced into half-moons)
- 1 medium Carrot (peeled and thinly sliced into rounds)
The Bouquet Garni & Spices
- 6-8 pieces Fresh Parsley Stems (leaves reserved for garnish)
- 3 pieces Fresh Thyme Sprigs
- 2 pieces Bay Leaf (dried)
- 10 whole Black Peppercorns (lightly cracked to release oils)
- 1 teaspoon Sea Salt (adjust to taste)
- 2 pieces Whole Cloves (optional, for depth)
- 1/2 piece Lemon (thinly sliced into rounds)
👨🍳 Instructions
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1
Begin by preparing your vegetables (the mirepoix). Ensure the onion, leek, celery, and carrot are sliced thinly and uniformly; this increases the surface area, allowing the water to extract maximum flavor in a short amount of time.
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2
In a large stainless steel or non-reactive stockpot, combine the 8 cups of filtered water with the 2 cups of dry white wine and the white wine vinegar.
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3
Add the sliced onion, leek, celery, and carrot to the liquid base.
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4
Prepare the aromatics: Tie the parsley stems, thyme, and bay leaves together with kitchen twine to create a bouquet garni, then drop it into the pot.
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5
Add the cracked peppercorns, cloves, lemon slices, and sea salt to the mixture.
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6
Place the pot over medium-high heat and bring the liquid to a gentle boil.
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7
Once boiling, immediately reduce the heat to low. You want a very gentle simmer—just a few lazy bubbles breaking the surface. This prevents the vegetables from breaking down and clouding the broth.
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8
Simmer the court bouillon uncovered for 30 to 40 minutes. The liquid should become highly aromatic and take on a very pale golden hue.
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9
During the simmering process, use a skimmer or a large spoon to remove any gray foam or impurities that rise to the top to ensure a crystal-clear finish.
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10
Taste the broth. It should be bright and acidic with a clear vegetable backbone. If the flavor is too weak, simmer for another 5-10 minutes.
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11
Remove the pot from the heat. Carefully strain the liquid through a fine-mesh sieve lined with cheesecloth into a clean bowl or another pot.
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12
Discard the solids. Your court bouillon is now ready to be used immediately for poaching fish, or it can be cooled and stored for later use.
💡 Chef's Tips
Use a non-reactive pot (stainless steel or enameled cast iron) to avoid a metallic taste from the wine and vinegar. Never let the broth reach a rolling boil once the aromatics are in; high heat emulsifies fats and particles, making the broth cloudy. If you want a 'Short Broth' for immediate poaching, you can add fish bones (well-rinsed) for the last 20 minutes of simmering. For an extra clear result, avoid stirring the vegetables while they simmer; let them rest undisturbed. Always use a wine you would actually drink, as the flavor concentrates during the simmering process.
🍽️ Serving Suggestions
Use as a poaching liquid for whole salmon or trout to keep the flesh incredibly moist and flavorful. Serve chilled as a light summer consommé with a garnish of fresh dill and poached shrimp. Reduce the strained broth by half and whisk in cold butter to create a quick, elegant 'Beurre Blanc' style sauce. Pair dishes made with this broth with a crisp, high-acidity white wine like a Sancerre or Chablis. Use it as the liquid base for a sophisticated seafood risotto to add layers of aromatic complexity.