Chestnut Free Classic Court Bouillon
This aromatic poaching liquid is a French kitchen staple that transforms the way you cook fish, shellfish, and vegetables. A blend of dry white wine, white wine vinegar, fresh herbs, and thinly sliced aromatics simmers together until the broth turns fragrant and lightly golden — the kind of depth that makes whatever you poach in it taste genuinely special. The lemon rounds and fennel seeds add a bright, slightly floral note that balances the savory backbone of celery, carrot, and onion beautifully. Because the ingredient list is built entirely around fresh produce, herbs, and pantry staples, there's nothing here to second-guess — no hidden additives, no processed components, just clean, honest flavor. It comes together in a single pot and strains down into a silky, versatile liquid you can use right away or stash in the freezer for whenever inspiration strikes. Having a batch on hand is one of those quiet kitchen upgrades that makes weeknight cooking feel a little more intentional.
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Learn more →Ingredients
4 servings
- 8 cups cold water
- 2 cups dry white wine
- ¼ cup white wine vinegar
- 2 medium carrots, thinly sliced
- 2 stalks celery, thinly sliced
- 1 medium yellow onion, thinly sliced
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh flat-leaf parsley
- 2 sprigs fresh thyme
- 2 dried bay leaves
- 1 tsp black peppercorns
- ½ tsp fennel seeds (optional)
- 1 tsp kosher salt
Instructions
- 1
Combine the water, white wine, and white wine vinegar in a large saucepan or Dutch oven.
- 2
Add the carrots, celery, onion, lemon slices, parsley sprigs, thyme sprigs, bay leaves, black peppercorns, fennel seeds (if using), and kosher salt.
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