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 vinegar for an acidic bite, and spices for exotic depth. After 20 minutes, the bubbling bath is ready for fish or shellfish or escargot. This mixture makes enough for several nights or for a seafood stew. To use it right away, transfer 3 cups of liquid and all the vegetables to a deep skillet. (Strain the remaining court bouillon and refrigerate for up to 3 days.) Set halibut or salmon steaks in the liquid, bring the mixture to a boil, and let them barely simmer on top of the stove for 10 minutes per inch of fish (a 3/4-inch steak will take about 7 minutes). Cool slightly in the broth, then top each with a spoonful of lemony vinaigrette (make it with Meyer lemons, if you can find some) and plenty of fresh herbs.
| 7 | cups water |
| 1/2 | cup apple cider vinegar |
| 4 | sprigs fresh thyme |
| 1/2 | leek, cut in half |
| 1 | small carrot, halved |
| 1 | small stalk celery, halved |
| 1 | bulb fresh fennel, trimmed and cut in half |
| 3 | cloves garlic |
| 3 | bay leaves |
| 1 | star anise |
| 1/2 | teaspoon crushed red pepper |
| 1 | teaspoon salt |
| 1 | teaspoon black peppercorns |
1. In a large soup pot, combine the water, vinegar, thyme, leek, carrot, celery, fennel, garlic, bay leaves, star anise, red pepper, salt, and peppercorns. Bring to a boil over high heat.
2. Simmer uncovered for 20 minutes. -Jonathan Levitt
