Court-Bouillon
Recipe courtesy Alton Brown

Court-bouillon is a flavored liquid for poaching or quick-cooking foods. Nowadays, it is usually mentioned in connection with fish and seafood, but it is also used for poaching vegetables, eggs, and delicate meats such as cockscombs, sweetbreads, and the like.

Court-bouillon is 'short' (French court) because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Since delicate foods do not cook for very long, it is prepared before the foods are added.

For fish, it is generally a mixture of water, acid (white wine or lemon), salt, bouquet garni, and black pepper. Court-bouillon need not be elaborate; the court-bouillon for lobster is simply water, salt, and perhaps thyme and bay leaf; that for poached eggs is salt, water, and vinegar.

Alton Brown used the following recipe to poach 4 fresh sea bass fillets. He brought the Court-Bouillon to a simmer in a large saucepan, added the fish in one layer partially submerging them in the liquid; then covered and poached the fish for 5 - 7 minutes over low heat.

1 1/2 cups water
1/2 cup white wine
1 lemon, juiced
1 onion, chopped
1/2 celery rib, chopped
1 garlic clove, chopped finely
1 teaspoon black peppercorns
4 to 5 sprigs fresh thyme
1 bay leaf

Combine all ingredients in a saucepan and bring to a boil over high heat. Reduce the heat and simmer for 8 minutes. Strain (or use chunky) the first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either way, be sure to bring to a boil before reusing.