Definitions for "Court-Bouillon"
Keywords:  poach, bouillon, seafood, celery, broth
A spiced aromatic liquor or stock used mainly for cooking fish and shellfish. Wine and vinegar may sometimes be added to the court-bouillon which is usually prepared in advance and allowed to cool.
poaching liquid for fish, containing water, vegetables and spices.
a liquid used to poach fish or seafood, usually consisting of water flavoured with onion, celery, herbs and white wine or lemon juice.