Usually used for cooking fish, water containing herbs and seasonings.
a broth made from cooking various vegetables and herbs, usually an onion studded with a few whole cloves, celery, carrots and bouquet garni (parsley, thyme and bay leaf), perhaps with a little wine, lemon juice or vinegar; used as a poaching base for fish, seafood or vegetables.
A savory bouillon made from fish stock. Court bouillon is used for poaching fish and as a base for fish sauces.
A highly seasoned broth made with water and meat, fish or vegetables, and seasonings.
A spiced aromatic liquor or stock used mainly to poach...
A well-seasoned cooking liquor, sometimes made with broth, used to poach fish and shellfish. Court-bouillons mainly consist of wine, water, herbs, and onion. Vinegar is sometimes added to the bouillon to help set the fish and enhance its white color. Truite au bleu is a perfect example of this technique. Court bouillon is also a thick fish stew or soup served over rice in Cajun/Creole cuisine.
