court-bouillon

[koo r-boo l-yon, -yawn, kawr-, kohr-; French koor-boo-yawn]

noun, plural courts-bouil·lons [koo r-boo l-yonz, -yawns, kawr-, kohr-; French koor-boo-yawn] /ˈkʊər bʊlˈyɒnz, -ˈyɔns, ˈkɔr-, ˈkoʊr-; French kur buˈyɔ̃/. French Cookery.

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

a rich soup containing wine.

Origin of court-bouillon

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

Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019

British Dictionary definitions for court-bouillon

court-bouillon

noun

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

Word Origin for court-bouillon

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

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