A picture of court bouillon for cooking shellfish and poaching fish..

court bouillon for cooking shellfish and poaching fish.

vantucky_palate @cook_3943201

I use this bullion as a way to add flavor to any shellfish. Its a great alternative to boiling shrimp, lobster, or crab, plain water has no flavor.

I use this bullion as a way to add flavor to any shellfish. Its a great alternative to boiling shrimp, lobster, or crab, plain water has no flavor.

court bouillon for cooking shellfish and poaching fish.

vantucky_palate @cook_3943201

I use this bullion as a way to add flavor to any shellfish. Its a great alternative to boiling shrimp, lobster, or crab, plain water has no flavor.

I use this bullion as a way to add flavor to any shellfish. Its a great alternative to boiling shrimp, lobster, or crab, plain water has no flavor.

Saved

Ingredients

50 mins

1/2 cupsea salt
1 cupwhite wine
1 largeyellow onion (chopped)
3 eachcelery stalks (chopped)
1 largecarrot (chopped)
1bay leaf
1 tbspparsley stems (fresh)
1 tspthyme (fresh)
1 tspwhole black peppercorns (crushed)
2 eachlemons (sliced)
1 1/2 gallonwater

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Steps

50 mins

1

put all ingredients into a pot and simmer on medium heat for 45 minutes.

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Cooksnaps

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vantucky_palate @cook_3943201

on January 01, 2012 00:00

Comments

Keywords

Lemon Yellow Onion Celery Carrot Wine

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