Court-Bouillon - Poaching Liquid for Fish, a basic recipe from Jacques Lameloise on the Worldwide Gourmet

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Court-Bouillon - Poaching Liquid for Fish Recipe

Recipe

Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 70 minutes

Difficulty: Easy

Chef's Note

I use this court-bouillon for cooking snails among other things, but it's also excellent for poaching fish.

Ingredients

Ingredients for 10 liters (2 1/2 gallons)

- 250 g (8 oz.) Fennel

- 900 g (2 lb.) carrots

- 1.2 kg (2.6 lb.) onions

- 450 g (1 lb.) shallots

- 300 g (10 oz.) celery

- 1 kg (2 1/4 lb.) trimmed leeks

- 1 head of garlic

- 8 strips of orange zest

- Bouquet garni

- 7 1/2 liters (2 gallons) water

- 5 liters (20 cups) white wine

- 60 g (1/4 cup) salt

- 18 g (2 tbsp.) peppercorns

Method

Prepare the vegetables: wash and peel them and remove the ends.
Cook in water for 30 minutes;
add the white wine and seasonings and continue cooking gently for 40 minutes longer.

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