Poached in court-bouillon
Poached in court-bouillon is a classic French cooking technique where fish or seafood is gently simmered in a flavorful, aromatic broth. The court-bouillon itself is a quick, light stock made from water, an acidic component like white wine or vinegar, and a mirepoix of vegetables such as onions, carrots, and celery, along with herbs and spices. This method results in a tender, moist protein infused with subtle, complex flavors.
🍽️ Nutrition at a glance
This dish is generally low in fat and carbohydrates, with the primary nutritional value coming from the high-quality protein of the fish or seafood. It provides essential nutrients like omega-3 fatty acids (from fatty fish), B vitamins, and minerals such as selenium and iodine, with a calorie count that varies widely based on the main protein, typically ranging from 200-350 kcal per serving.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 32 g |
| Carbs | 8 g |
| Fat | 5 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Selenium | 38 mcg |
| Phosphorus | 250 mg |
| Vitamin B12 | 1.5 mcg |
| Niacin (B3) | 4 mg |
| Potassium | 420 mg |
| Iodine | 90 mcg |
| Vitamin B6 | 0.5 mg |
| Magnesium | 35 mg |
Per 1 serving (approx. 200g) of poached white fish (e.g., cod) with 1/2 cup (120g) of court-bouillon vegetables · estimated, varies by recipe
💡 What's interesting
The court-bouillon is a foundational French culinary concept, literally meaning 'short broth,' designed specifically to flavor delicate proteins without overpowering them. Nutritionally, poaching is one of the healthiest cooking methods as it requires no added fats and helps retain the natural nutrients and moisture of the food.
