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 the fish in salted and acidulated water or in court-bouillon.

From How to Cook Fish by Reed, Myrtle

But won't anybody compliment me on my court-bouillon?

From Fruitfulness by Vizetelly, Ernest Alfred

Boil slices of salmon in court-bouillon seasoned with wine.

From How to Cook Fish by Reed, Myrtle

It is also served au court-bouillon and aux fines herbes like bass.

From Hand-Book of Practical Cookery for Ladies and Professional Cooks by Blot, Pierre