Court-bouillon is a traditional poaching broth for fish. Store the broth in airtight containers, and refrigerate for up to 3 days or freeze for up to 3 months.

  • Yield: Makes 6 quarts

Source: Martha Stewart Weddings, Winter 2003


  • 7 quarts water
  • 1 bunch fresh thyme
  • 1 bunch fresh flat-leaf parsley
  • 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon whole fennel seeds
  • 1 750-ml bottle dry white wine
  • 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
  • 2 carrots, sliced into 1/4-inch rounds
  • 1 lemon, washed and sliced into 1/4-inch rounds
  • 3 dried bay leaves
  • 2 tablespoons coarse salt


  1. Fill a large stockpot with the water (it should be about 3/4 full). Bundle thyme, parsley, peppercorns, and fennel seeds in a small piece of cheesecloth to make a bouquet garni, and place in stockpot. Add remaining ingredients.

  2. Cover pot, and bring to a simmer over medium-low heat. Remove lid; gently simmer 30 minutes. Remove from heat; discard bouquet garni. Use immediately, or let cool completely before storing.


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