A court-bouillon is simply  a stock for poaching and boiling fish mainly for french cuisine. Herbs are an important ingredient for this and include some fish trimmings, chopped celery, onion, carrots, chopped parsley, thyme, a bay leaf, cloves water and a little cooking oil. Simmer together for about half an hour.....adding peppercorns in the last 10 minutes of cooking time.  Strain and use.

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