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.

---

court-bouillon British  

/ kurbujɔ̃, ˈkʊətˈbuːjɒn /

noun

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

---

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

“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 • Dec. 8, 2015

Boil a cleaned shad in salted and acidulated water or in court-bouillon.

From How to Cook Fish by Reed, Myrtle

When Irving is in New Orleans there are special houses where he drops in on Fridays, just for court-bouillon.

From Moriah's Mourning and Other Half-Hour Sketches by Stuart, Ruth McEnery

Boil a salmon in court-bouillon with wine, drain, cool, skin, and serve with Tartar Sauce.

From How to Cook Fish by Reed, Myrtle

Cook fresh salmon in a court-bouillon, drain, cool, skin, and serve with Mayonnaise.

From How to Cook Fish by Reed, Myrtle