Court-boullion

A recipe from France: The Cookbook
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Cooking: 1 hour hours

Serves: 6 people

Ingredients:

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

Method:

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.


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