A recipe from France: The Cookbook
Cooking: 1 hour hours
Serves: 6 people
2 litres (3½ pints) (8½ cups) water
1 litre (1¾ pints) (4 cups) dry white wine
50 g (1¾ oz) carrot
50 g (1¾ oz) onion
1 large sprig of thyme
1 large bay leaf
several stalks of flat-leaf parsley
salt and pepper
A court-bouillon is a highly seasoned liquid used for cooking fish and seafood. The fish or snails should be completely covered by the court-bouillon, so adjust the quantity according to the shape and size of the fish or snails and the pan.
To prepare a court-bouillon, combine all the ingredients in a pan, bring to the boil and simmer gently for 1 hour, stirring from time to time.