Pistachio Free Classic Court Bouillon
This fragrant poaching liquid is a cornerstone of classic French cooking, built from white wine, vinegar, fresh aromatics, and a handful of vegetables simmered together until the broth turns lightly golden and deeply perfumed. The result is a versatile base that gently lifts the flavor of whatever you cook in it — fish, shellfish, or delicate vegetables — without overpowering them. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved. The lemon rounds and fennel seeds add a subtle brightness that makes the finished broth smell absolutely incredible as it simmers on the stove. Once strained, it's silky, clean, and ready to use right away or stash in the freezer for future meals. Having a batch on hand genuinely elevates weeknight cooking, turning a simple piece of fish into something that feels restaurant-worthy with very little effort.
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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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