Traditionally used for poaching seafood, court bouillon (French for "quick broth") is an aromatic stock made with vegetables and herbs. Wine, lemon juice, or vinegar is often added.
Can be prepared in 45 minutes or less.
Recipe information
Total Time
45
Yield
Serves 2
Ingredients
3/4 cup dry white wine
5 cups water
1 onion, chopped
1 carrot, chopped
1 celery rib, chopped
1 1/2 teaspoons ground coriander seeds
1 teaspoon black pepper
a pinch ground cloves
1 teaspoon salt
1 tablespoon olive oil
two 6-ounce pieces halibut fillet
2 teaspoons chopped fresh coriander leaves (wash and dry before chopping)
Garnish: lemon wedges
Preparation
In a 4- to 6-quart heavy saucepan bring wine and water to a boil with onion, carrot, celery, spices and salt and simmer 20 minutes. Add oil and halibut and poach fish at a bare simmer, covered, until just cooked through, 5 to 6 minutes. Transfer fish with a slotted spoon to 2 plates. Spoon court bouillon over fish. Sprinkle fish with fresh coriander and garnish with lemon wedges.
