Basic court-bouillon


by: Cali Chef

Court Bouillon is a flavorful, aromatic liquid used for poaching fish and shellfish. The simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water, half milk.


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serves: 1

6 leaves fresh bay

1 teaspoon black peppercorns

1 carrot (sliced)

1 small onion (sliced)

2 tablespoons salt

1/4 cup white wine vinegar

15 cups (3.4 liters) water

Nutrition Facts
Basic court-bouillon

Servings Per Recipe: 1

Amount per Serving

Calories: 110

  • Total Fat: 0.4 g
  •     Saturated Fat: 0.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 14414.9 mg
  • Total Carbs: 16.1 g
  •     Dietary Fiber: 3.7 g
  •     Sugars: 6.4 g
  • Protein: 1.7 g

how is this calculated?

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1.  Put all the ingredients into a saucepan or fish poacher, bring to a boil, and simmer for 20 minutes. Use immediately, or set aside, or chill until needed. Bring back to a boil before using.

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