Court-bouillon

Meaning 'short-boil', this light stock made from an acid (white wine, lemon juice or vinegar), spices and aromatics is commonly used in France for quick-cooking seafood

INGREDIENTS:

2 carrots, coursely chopped
1 celery, coursely chopped
1 leek, coursely chopped
2 onions, coursely chopped
3 cloves garlic
1 sprig thyme
1 sprig tarragon
1 sprig parsley
10 peppercorns
1 lemon, sliced
2 tsp salt
200ml dry white wine
1 litre water

PREPARATION:

1. Bring all the ingredients to the boil in a large saucepan or stockpot, then simmer for 30 minutes.

2. Strain the stock through a fine-mesh sieve, preferably lined with muslin, and use.

Court-bouillon can be stored in a sealed container for 3 days in the refrigerator or 3 months in the freezer.

PREP/COOK INFORMATION: Prep time: 5 minutes Cook time: 40 minutes

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