ONE OF the preferred methods of cooking fish is to poach it in a court-bouillon which can be prepared in advance and used when it is needed. This recipe is for a small fish; since fish must always be completely covered by liquid when it is cooked in this manner, larger ones will require a court-bouillon proportionately larger in volume. The court-bouillon must be cool or lukewarm when the fish is put into it, then brought to a simmer and simmered gently until the fish is done.

The same ingrédients are used,for boiling lobster, but for this they do not have to be cooked in advance (see how to cook lobster)




1 small onion
1 shallot
1 carrot
1 stalk celery
2 tablespoons butter
2 cups dry white wine
4 cups water
1 sprig thyme
1 bay leaf
3 sprigs parsley
Juice of 1 lemon
2 cloves
1 tablespoon salt
1 teaspoon peppercorns




PEEL THE onion and shallot, wash the carrot and celery, and slice them all thinly.

Put them in a 2-quart saucepan with the butter, and place over moderate heat. Cook slowly until the vegetables are very soft but not browned. Add the wine, water, and lemon juice, and all the herbs and seasonings except the peppercorns. Bring to a boil, boil for 15 minutes, remove from the stove, and let cool for 15 minutes. Then add the peppercorns and let stand 10 minutes longer. Then pour the court-bouillon through a fine strainer and, if it is not to be used immediately, store it in earthenware crocks or in glass jars in a cool place.






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La Cuisine Chantraine