Court Bouillon

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A type of broth that is often used as a braising or poaching liquid, such as for poaching fish. It is prepared with various vegetables including onions, carrots, and celery and a bauquet garni (herbs bundled together) such as parsley, bay leaves, and thyme. All of the ingredients are cooked in a pot with water and some wine or lemon juice to keep the fish or seafood firm after being cooked. After the ingredients have been thoroughly cooked, the liquid is drained and used as a flavorful poaching liquid for fish or seafood.

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