Fish Poached in Court Bouillon

Cooking Instructions

The Court Bouillon can be made ahead of time: Insert 3 cloves into each onion. Combine all Court Bouillon ingredients in a deep pan. Bring liquid to a boil, reduce heat, cover, and simmer for 1 hour. Strain and save the liquid. Makes 16 cups bouillon.

When ready to poach fish: Cut fish into serving-size pieces. Place 4 cups bouillon* in skillet or wok and increase heat until it is barely moving (soft boil). Add fish carefully and simmer (liquid is softly boiling) until done; if fish is not entirely covered with liquid, spoon it over the fish as it cooks. When fish is done, remove it from liquid and sprinkle with chopped parsley, black pepper, and paprika. Serve immediately.

Wine Pairing(s)

Roumieu-Lacoste Sauternes

Valley Of The Moon Syrah

Calvet 'Limited Release' Cabernet-Merlot

Rosenblum 'Lyons Reserve' Zinfandel

Dashe Zinfandel

Domaine Des Hauts Chassis Crozes Hermitage

Domaine de Cristia 'Renaissance' Chateauneuf-du-Pape

Renwood 'Old Vine' Zinfandel

Phillips 'EXP' Syrah

Dashe 'Late Harvest' Zinfandel