A court bouillon is a quickly made aromatic vegetable broth for poaching fish. (In French, bouillon means “broth,” and court means “short.”)

　　

Ingredients

makes about 1 quart

　　1 1/2 cups dry white wine

　　4 cups water

　　2 carrots, peeled and sliced

　　1 celery stalk, sliced

　　2 onions, peeled and sliced

　　1 bay leaf

　　7 black peppercorns

　　6 coriander seeds

　　3 thyme sprigs

　　A handful of parsley stems

　　2 teaspoons salt

　　

Step 1

In a large heavy pot, combine and bring to a boil: 1 1/2 cups dry white wine, 4 cups water, 2 carrots, peeled and sliced, 1 celery stalk, sliced, 2 onions, peeled and sliced, 1 bay leaf, 7 black peppercorns, 6 coriander seeds, 3 thyme sprigs, A handful of parsley stems, 2 teaspoons salt.

　　

Step 2

Skim off any rising scum. Turn down the heat and simmer for 45 minutes. Strain, discarding the solids.

　　

Variation

Step 3

If there’s no white wine, substitute about 2 tablespoons good white wine vinegar.

　　The Art of Simple Food