Peanut Free Classic Court Bouillon

Total time45 min

Prep time10 min

Cook time35 min

4.8

(30)

There is something almost magical about a pot of court bouillon simmering on the stove — the kitchen fills with the bright, herby scent of white wine, lemon, and fresh thyme, and suddenly even a Tuesday night feels a little French. This classic poaching liquid is built entirely from vegetables, aromatics, wine, and vinegar, so it is naturally free from nuts of any kind and carries zero cross-contamination risk from the kinds of processed ingredients that can make store-bought broths a gamble. The combination of carrots, celery, onion, and lemon rounds creates a beautifully balanced base that is fragrant without being heavy, and the optional fennel seeds add a subtle anise note that takes it to another level. After a 30-minute simmer, you strain everything out and are left with a lightly golden, deeply aromatic liquid that is ready to gently poach fish, shellfish, or vegetables to perfection. It keeps in the refrigerator for up to three days or in the freezer for up to three months, so making a big batch is absolutely worth it. Having a jar of this on hand means you are always one step away from an elegant, restaurant-quality meal with almost no effort at all.

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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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