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Court Bouillon means "briefly boiled liquid" in English, that is, "slightly boiled stock". Court Bouillon is mainly used to stew food, so I call Court Bouillon French braised food. We all know that China's marinade is generally used to stew various ingredients, such as chicken feet, hooves, tofu, etc. The French style Court Bouillon is mainly used to stew seafood. In many Michelin restaurants, fish meat is processed by Court Bouillon. So let’s learn how to make Court Bouillon today! (Picture from Escoffier Online)

The required ingredients are: 4 liters of water, 550 ml of white wine, 60 ml of lemon juice, 700 g of mirepoix (if you don’t know what Mirepoix is, please refer to my previous knowledge) , 4 bay leaves, 4 crushed peppercorns, some dried thyme, some parsley stems, 12 grams of salt

1. Pour all ingredients into the pot and stir.

2. After boiling over high heat, lower the heat and cook for 45 minutes.

3. Filter, leaving the broth, done!

The finished Court Bouillon can be kept in the refrigerator for three days, or frozen for up to two months. Cooking Court Bouillon requires almost no cooking skills, just the right ingredients and enough time. Court Bouillon can give the seafood more aroma when cooking it.

Place the fish in Court Bouillon and bake it in the oven, and you’ll have a Michelin-level fish dish!

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