Court-bouillon

Court-bouillon or court bouillon (in Louisiana, pronounced coo-bee-yon)[1] is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood.

Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish.

Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of acidulating ingredients such as wine, vinegar, or lemon juice.

Traditionally, court bouillon is made from water, salt, white wine, vegetable aromatics (mirepoix of carrot, onion, and celery), and flavored with bouquet garni and black pepper.

In Louisiana Creole and Cajun cuisines, court-bouillon — often spelled "courtbouillon" — refers to a thick, rich fish stew most often prepared with redfish and thickened with roux.