Court-Bouillon

Name: Court-Bouillon
Yield: Makes 6 quarts
Ingredients: 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

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

Ingredients

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

Directions

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.
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.