Court-bouillon (Fish Poaching Liquor)

  • Yield : 1
  • Prep Time : 3m
  • Cook Time : 20m
  • Ready In : 25m


One of those things that you need in your “chefs” locker is a stock “stock”. This is so simple yet so effective.

You can do this in advance and refrigerate for up to 3 days or freeze for a 3 months

Lemon/Wine/Cider = Acidity

Peppercorns/Bay Leaves = Aroma

Herbs = Flavour


  • 500ml Water
  • 1x Stick Celery - Cut in to 4
  • 1x Carrot - Peeled & Quartered
  • 1x Bay Leaf
  • ½ Lemon - Sliced into rings
  • ½ Onion - Cut in half
  • 1tsp Whole Black Peppercorns
  • 1x Glass White Wine (125ml)
  • Herbs of your choice: Dill, Tarragon or Stalks of Parsley...


Step 1

Place all of your ingredients in to a pan with the water, bring to boil and then simmer for 15 to 20 minutes.

Step 2

Strain/sieve the liquor off and save until you are ready to poach your fish.

Step 3

Use to poach your fish or keep refrigerated for up to 3 days. (Or freeze for 3 months)

I just like cooking great food..

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