Court Bouillon

November 2, 2009    |    Print Print

This is a simple yet delicious stock to poach any type of seafood or fish. Use it to poach the scallops for the Poached Scallops with Mango Salsa recipe.

4 cups water
1/2 cup dry white wine
1 thyme sprig
2 flat-leaf parsley sprigs
1 bay leaf
3 garlic cloves
½ carrot, peeled
½ onion, peeled and diced
1 tablespoon peppercorns
Fine sea salt

Place all ingredients except salt in a pot and bring to a boil.

Lower the heat and simmer for 10 minutes. Remove from heat, strain and cool.

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