Fish Free Classic Court Bouillon

Total time45 min

Prep time10 min

Cook time35 min

4.8

(30)

Court bouillon is a classic French poaching liquid that transforms a handful of pantry staples into something genuinely aromatic and restaurant-worthy. White wine, white wine vinegar, lemon rounds, and a bundle of fresh herbs simmer together with sliced carrots, celery, and onion until the broth turns fragrant and lightly golden — it smells incredible and tastes even better. The beauty of making it from scratch is that every single ingredient is completely transparent, so there's no guesswork about what's actually in the pot. Store-bought versions or pre-made broths can sometimes sneak in fish-derived additives or be processed on shared lines, but this recipe keeps things clean with nothing but vegetables, wine, and spices. It comes together in about 30 minutes of simmering, and once strained, you're left with a silky, complex liquid that's perfect for poaching shellfish, vegetables, or eggs. Make a big batch and freeze the extra — it keeps beautifully and means you'll always have a flavorful, worry-free base ready to go.

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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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