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Court-Bouillon - Poaching Liquid for Fish Recipe
 
Recipe
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Flavors of France
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)
- 1 1/2 Star anise
- 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
  1. Prepare the vegetables: wash and peel them and remove the ends. 
  2. Cook in water for 30 minutes;
  3. add the white wine and seasonings and continue cooking gently for 40 minutes longer. 
 
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