court-bouillon

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

noun

, French Cooking.

, plural courts-bouil·lons [koor, -b, oo, l-, yonz, -, yawns, kawr, -, kohr, -, koo, r, -boo-, yawn].

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

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 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