A spiced aromatic liquid or stock used mainly to poach fish and shellfish, court bouillon adds a flavour that would be lacking if the fish were cooked in plain water. Wine, vinegar, lemon juice, sliced onion, herbs or spices may sometimes be added to the court-bouillon, which is usually prepared in advance and set aside to cool before using.
Court bouillon can also be bought ready-made from supermarkets.
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