Court bouillon

  • 2 pints water
  • 2 carrots, peeled and sliced
  • 1 large onion, peeled and sliced
  • 1 celery stick, sliced
  • 2 cloves
  • A few peppercorns
  • 2 bay leaves
  • 1 tablespoon salt
  • 2 tablespoons white wine vinegar

Cook for 20 minutes, strain, then use to poach fish!


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