Instructions: Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 20 to 30 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months.

This recipe yields 3 to 4 cups of bouillon.

Comments: Court bouillon means quick-boiling in French; it doesnt need to cook for long (compared to a stock). You can use this court bouillon to poach any fish as well as shrimp, squid, etc.

A court bouillon should be full-flavored and well-seasoned, with a good dose of acidity to firm up the protein in the fish. No need to season fish fillets with salt and pepper as seasoning is already in the liquid.

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