Seasons

Court bouillon

February 6, 2008

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Makes about 6 cups Poaching seafood in the classic court bouillon mixture is an elegant technique and a restorative break from hearty winter slow food. Clear, sweet, and earthy, court bouillon cooks quickly and uses inexpensive ingredients. In a pot, simmer aromatic carrots, celery, garlic, leeks, and fennel - which give the broth a refreshing sweetness - with apple cider ... (Full article: 291 words)