Vegetarian Stock #2: Court Bouillon

Court-Bouillon is a classic French stock, typically used for poaching as in a Nage, that is used for poaching seafood.  They are less complex than most other stocks, acidulated, and boiled for only a short period of time, typically around 45 minutes.

Court Bouillon

This recipe is for an Asian inspired Court Bouillon, through the inclusion of ginger and green onions

2 carrots
2 onions
1 inch peeled ginger (optional)
Random veggie cuttings (zucchini, green onion ends, fennel is especially good and traditionally added to court bouillon) (optional)
4 peeled cloves garlic
3 garlic chives (optional)
Bouquet garni - 5 sprigs thyme, 15 sprigs parsley, 2 fresh bay leaves
12 cups water (3 quarts; 3 liters)
1 tbsp black pepper
2 cups white wine (I use a very dry still cider)
1/2 cup of a high quality wine vinegar (for Asian-inspired sauces use a high quality rice vinegar)

Saute the vegetables in a bit of olive oil until soft and add the bouquet and water.  Keep at a gentle simmer for 30 mins.  Add the white wine and vinegar and continue simmering for 15-20 mins.