📝 About This Recipe
A cornerstone of classical French technique, this court bouillon is a 'short broth' designed to infuse delicate proteins with a profound aromatic depth. The star of this infusion is the noble bay leaf, whose woodsy, slightly floral notes are amplified by a bright acidity and a garden of fresh aromatics. It is the secret to perfectly poached seafood, offering a clean, sophisticated flavor profile that elevates a simple meal into a gourmet experience.
🥗 Ingredients
The Aromatic Base
- 8 cups Water (filtered is best for clarity)
- 2 cups Dry White Wine (such as Sauvignon Blanc or Muscadet)
- 1/4 cup White Wine Vinegar (provides essential acidity)
The Mirepoix & Vegetables
- 1 large Yellow Onion (thinly sliced)
- 1 medium Carrot (peeled and sliced into rounds)
- 2 pieces Celery Stalk (sliced into half-moons)
- 1 small Leek (white and light green parts only, cleaned and sliced)
Whole Spices & Herbs
- 6-8 pieces Dried Bay Leaves (ensure they are high-quality and fragrant)
- 10-12 pieces Black Peppercorns (whole, slightly cracked with a heavy pan)
- 4-5 sprigs Fresh Thyme (left whole)
- 6-8 pieces Parsley Stems (the stems hold more flavor than the leaves for broth)
- 1 tablespoon Fine Sea Salt (adjust to taste)
- 2 pieces Whole Cloves (adds a subtle, warm undertone)
👨🍳 Instructions
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1
Begin by prepping all your vegetables. Ensure the onion, carrot, celery, and leeks are sliced thinly to maximize the surface area for flavor extraction during the short cooking time.
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2
In a large stainless steel or non-reactive stockpot, combine the 8 cups of filtered water with the dry white wine and white wine vinegar.
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3
Add the sliced onion, carrot, celery, and leeks to the liquid base.
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4
Place the bay leaves, thyme sprigs, and parsley stems into the pot. I recommend tying the herbs together with kitchen twine to make removal easier later.
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5
Lightly crush the peppercorns using the bottom of a heavy skillet or a mortar and pestle to release their oils, then add them to the pot along with the cloves and sea salt.
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6
Place the pot over medium-high heat and bring the mixture to a gentle boil.
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7
Once boiling, immediately reduce the heat to low. You want a very gentle simmer where only a few bubbles break the surface.
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8
Simmer the bouillon uncovered for 25 to 30 minutes. The liquid should reduce slightly and the vegetables should become translucent and soft.
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9
As it simmers, use a spoon to skim off any foam or impurities that rise to the top to ensure a crystal-clear broth.
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10
After 30 minutes, taste the bouillon. It should be aromatic and slightly acidic; the bay leaf should be the prominent herbaceous note.
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11
Strain the bouillon through a fine-mesh sieve into a clean pot or heat-proof container, discarding the solids.
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12
Your court bouillon is now ready for poaching. If not using immediately, let it cool completely before refrigerating.
💡 Chef's Tips
Always use a non-reactive pot (stainless steel or enameled cast iron) because the vinegar and wine can react with aluminum or unlined copper. For the best bay leaf flavor, use 'true' Laurus nobilis leaves; if they don't smell like anything in the jar, they won't flavor your broth. Never let the bouillon reach a rolling boil once you've added your protein, as this will toughen the meat; keep it at a 'shiver'. You can freeze leftover bouillon in ice cube trays to add a quick flavor boost to pan sauces or risottos later. If poaching salmon, add a few slices of lemon to the bouillon in the final 5 minutes of simmering for extra brightness.
🍽️ Serving Suggestions
Use this bouillon to poach whole sea bass or thick halibut fillets for a light, healthy main course. Poach jumbo shrimp in this liquid, then chill them for the most flavorful shrimp cocktail you've ever tasted. Serve poached poultry alongside a crisp glass of Chablis or a dry Sancerre to complement the wine notes in the broth. Pair the poached results with a classic Beurre Blanc or a bright Gremolata to add richness and texture. Use the liquid as a base for a refined seafood aspic or a delicate clear soup with julienned vegetables.