court-bouillon

American  

[koor-bool-yon, -yawn, kawr-, kohr-, koor-boo-yawn] / ˈkʊər bʊlˈyɒn, -ˈyɔn, ˈkɔr-, ˈkoʊr-, kur buˈyɔ̃ /

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.

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court-bouillon British  

/ kurbujɔ̃, ˈkʊətˈbuːjɒn /

noun

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

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Etymology

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

Example Sentences

This year, for his side of the menu, Robey will prepare a seafood court-bouillon, an English pea and bacon salad, iron-seared Gulf snapper, veal grillades and grits, pan-seared duck breast and an Alabama pecan cornbread cobbler for dessert.

From Washington Times

“We started off as a hot-dog cart,” says Randy Garutti, 40-year-old CEO of Shake Shack Inc. “The food was cooked in a court-bouillon in the Eleven Madison kitchen.”

From The Wall Street Journal

He ties the lobster to a wooden spoon to keep it straight during cooking, then blanches it in a court-bouillon for four minutes until the meat can be easily removed from the shell.

From Los Angeles Times

I used a vinegar court-bouillon, an easy, lighter fish poaching stock to throw together.

From New York Times

Add water or additional court-bouillon as necessary.

From New York Times