Courtbouillon

Courtbouillon is a flavorful liquid used for poaching or simmering foods, most commonly fish. It is typically made from water, acid (such as vinegar or wine), aromatics (like onions, carrots, celery, and herbs), and sometimes salt and peppercorns. The purpose of courtbouillon is to cook food gently while infusing it with flavor and preventing it from drying out.

The acidic component helps to firm up the proteins in fish, which can prevent it from breaking apart during cooking. The aromatics provide a fragrant base that complements the main ingredient. While fish is the most frequent use, courtbouillon can also be employed for poaching shellfish, vegetables, or even poultry.

Recipes for courtbouillon vary widely depending on the intended use and the cook's preference. Common additions include bay leaves, parsley stems, thyme, lemon slices, and sometimes milk or cream for richer preparations. The cooking time for courtbouillon itself is usually short, just long enough for the flavors to meld. The food is then submerged in the simmering courtbouillon until cooked through. The resulting liquid can sometimes be used as a base for sauces or soups.