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.
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.
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.
Court-bouillon or court bouillon is a flavored liquid for poaching quick-cooking foods. Nowadays, it is usually mentioned in connection with fish and seafood, but it is also used for poaching vegetables, eggs, and delicate meats such as cockscombs, sweetbreads, and the like.