Pescatarian Classic Court Bouillon
A fragrant, gently acidic poaching liquid is one of the most useful things you can have in your kitchen, and this one comes together with nothing but vegetables, aromatics, wine, and water. The combination of dry white wine, white wine vinegar, lemon rounds, and fresh herbs creates a broth that is bright and complex without overpowering whatever you cook in it — making it an ideal base for poaching fish, shrimp, or shellfish. Every ingredient here is naturally free of meat, so there is no need to scrutinize labels or swap anything out; it just works. The optional fennel seeds add a subtle anise note that pairs beautifully with seafood, but the broth is equally elegant without them. After a 30-minute simmer, the liquid turns lightly golden and deeply aromatic — the kind of thing that makes your kitchen smell like a proper French bistro. It keeps in the fridge for a few days or freezes well, so you can make a batch ahead and have a restaurant-quality poaching base ready whenever you need it.
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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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