Tree Nut Free Classic Court Bouillon
A fragrant, gently acidic poaching liquid, court bouillon is one of those foundational kitchen preparations that makes everything it touches taste more refined. White wine, white wine vinegar, lemon rounds, and a handful of fresh herbs simmer together with sliced carrots, celery, and onion until the broth turns lightly golden and deeply aromatic. The result is a beautifully balanced liquid that's ideal for poaching fish, shellfish, or vegetables with a delicate, restaurant-worthy touch. Every single ingredient here is naturally free of tree nuts, so there's no label-scanning or substitution stress — just clean, classic cooking. The optional fennel seeds add a subtle anise note if you're feeling adventurous, but the broth is equally stunning without them. Make a big batch, strain it, and stash portions in the freezer so you always have something this good ready to go.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!