The court-bouillon

By Craig Claiborne

Total Time
40 minutes
Rating
4(25)
Comments
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Featured in: 3 CHEFS TRIUMPH IN A MAN'S WORLD

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Ingredients

Yield:About 16 cups
  • 2 or 3carrots, about ⅓ pound
  • 1leek, about ¼ pound
  • 3ribs celery, about ¼ pound, trimmed
  • 1small onion, about ¼ pound, peeled and chopped
  • 12tail ends of parsley
  • ½teaspoon dried thyme
  • 1bay leaf
  • 10anise seeds
  • 1clove garlic, peeled
  • 1sliver lemon peel
  • Salt to taste if desired
  • 12peppercorns, lightly crushed
  • 1cup dry white wine
  • 12cups water
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

110 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 2 grams protein; 2101 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel carrots and cut into chunks. Put in saucepan.

  2. Step 2

    Trim off ends of leek and cut it into 1-inch lengths. Cut celery into 1-inch lengths. Add leeks and celery and onion to pot.

  3. Step 3

    Tie parsley tails, thyme and bay leaf into a bundle and add this. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water. Bring to boil. Let simmer 20 minutes.

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4 out of 5
25 user ratings
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Comments

lle

This is a wonderful healthy way to cook salmon that we make very often. What I add to the water before poaching varies depending on what I have on hand but my favorite includes orange and lemon slices along with much of what is mentioned here. For added touch we sometimes bush the finished salmon with fresh olive oil and garlic or butter and shallot.

lle

This is a wonderful healthy way to cook salmon that we make very often. What I add to the water before poaching varies depending on what I have on hand but my favorite includes orange and lemon slices along with much of what is mentioned here. For added touch we sometimes bush the finished salmon with fresh olive oil and garlic or butter and shallot.

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