Court bouillon is a stock for fish and shellfish, and can be made into a sauce, soup or stew.
makes 1.4 litres (2 1/2 pints)
1.15 litres (2 pints water)
8 oz (225 g) carrots, chopped
2 medium onions, sliced
1 stick celery, chopped
1 bouquet garni (parsley, bay leaf and thyme)
6 black peppercorns, bruised
1 1/4 cup (1/2 pint) 300 ml white wine
1. Put all ingredients into a large saucepan and bring to the boil.
2. Simmer for 1 hour, strain and leave to cool.
5 people have helped to review this recipe. Thankyou!