Court Bouillon for Poaching Fish

Court bouillon is the foundation of great poached fish, and making your own takes 30 minutes with ingredients you probably already have. This aromatic broth of onion, carrot, celery, a whole head of garlic, fresh herbs, and whole spices simmers into a fragrant liquid that seasons fish gently from the outside in as it poaches.

The spice combination is what makes this version stand out. Fennel seed and coriander seed add a warm, slightly sweet anise-and-citrus note that’s a natural partner for seafood. Whole peppercorns provide gentle heat without muddiness, and the bay leaf and thyme round out the backbone. White vinegar goes in for acidity, which firms the proteins in the fish slightly and helps it hold its shape during poaching.

Strain everything out after simmering. You want a clean, clear liquid with no bits of vegetable or herb floating around. The aromatics have given up all their flavor by that point and would just cloud the poaching liquid.

Kitchen Tips

• A whole head of garlic, halved horizontally, exposes all the cloves at once and releases a mellow, roasted-garlic-like sweetness into the broth. Don’t bother peeling individual cloves.
• Make a big batch and freeze it in quart containers. Pull one out whenever you need to poach salmon, halibut, shrimp, or any delicate seafood.
• Let the court bouillon cool to a gentle simmer before adding fish. Dropping fish into a rolling boil will cook the outside too fast and leave the center raw.

Variations

• White wine version: Replace half the water with dry white wine for a richer, more complex poaching liquid. Classic French preparation.
• Citrus court bouillon: Add lemon and orange slices along with the vegetables for a brighter, more Mediterranean flavor.