Court Bouillon is not the kind of stock you use for a soup. It is primarily used to poach seafood. With a strong acidic kick from the wine, vinegar and lemon, Court Bouillon brings out lovely flavors in the seafood being poached. The fennel in this recipe is great as it adds a subtle anise flavor that goes wonderfully with fish.
Makes 2 quarts
2
quarts water2
carrots, cut into 1/2 inch rounds1 1/2
cup chopped onion2
leeks, split lengthwise, washed and cut into 1/2 inch rounds1
medium fennel bulb, coarsely chopped1
bouquet garni6
black peppercorns1
cup dry white wine1/2
cup white vinegar1
lemon, quartered
Place two quarts of water in a large pot. Add all ingredients and bring to a boil and simmer for five minutes. Remove from heat, strain and reserve the liquid. The poaching liquid can keep for a day and should be used only once.
In a pot, bring to a simmer enough stock to cover the seafood that will be poached. Add the desired seafood and return the liquid to the boil. Reduce the heat to a simmer and poach for the amount of time specified in the recipe.