Court bouillon for poaching fish

Yield: 34 Cups

Measure Ingredient
1 \N Onion, peeled and chopped
1 \N Carrot, peeled and sliced inch thick
1 \N Stalk of celery, peeled and
\N \N Sliced 1/2-inch thick
1 \N Head of garlic, halved
\N \N Horizontally
3 \N Sprigs parsley
3 \N Sprigs thyme
1 \N Bay leaf
10 \N Peppercorns
2 teaspoons Fennel seed
1 teaspoon Coriander seed
½ cup White vinegar;or
1½ cup Dry white wine
2 tablespoons Coarse salt
2 quarts Water


Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20-30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.

Courtbouillon means quickboiling in French; it doesn't need to cook for long (compared to a stock). Can use this courtbouillon to poach any fish as well as shrimp, squid, etc.

A courtbouillon should be fullflavored and wellseasoned, with a good dose of acidity to firm up the protein in the fish. No need to season fish fillets with salt and pepper as seasoning is already in the liquid.

Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.

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