court-bouillon

[koor-bool-yon, -yawn, kawr-, kohr-, koor-boo-yawn]

noun

French Cooking.

plural

courts-bouillons 

1. a vegetable broth or fish stock with herbs, used for poaching fish.

2. a rich soup containing wine.

court-bouillon

/ kurbujɔ̃, ˈkʊətˈbuːjɒn /

noun

1. a stock made from root vegetables, water, and wine or vinegar, used primarily for poaching fish

Word History and Origins

Origin of court-bouillon¹

1715–25; < French: a preparation of salted water, white wine, herbs, and various other ingredients, in which fish, shellfish, or vegetables are cooked; literally, short broth

Word History and Origins

Origin of court-bouillon¹

from French, from court short, from Latin curtus + bouillon broth, from bouillir to _boil ¹