Court Bouillon is used as a short broth or poaching liquid for fish and shellfish.
1. Add sachet ingredients loose and mirepoix
2. Add equal amounts white wine, white wine vinegar, and lemon juice (1 lemon to a gallon, drop the squeezed lemon in for cooking)
3. Add cold water
4. Simmer 30-45 minutes
*if using to poach shellfish add step 5
5. add 2 oz of salt. The salt will penetrate the shells. BTAB then add whole, intact shellfish.
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