Bouillon

Bouillon is the French word for broth, this name come from the verb “bouillir”, meaning to boil. Bouillon (/ˈbuːjɒn/) is a Haitiansoup. This name comes from the French verb bouillir, meaning to boil. It is made with sliced meat, potatoes, sliced plantains, yam, spinach, watercress, cabbage, and celery (other ingredient variations exist), and cooked as a mildly thick soup.Bouillon–pronounced “BOOL-yone –is a clear, flavorful broth made by simmering beef, chicken or vegetables and other ingredients. The main difference between bouillon and stock is that bouillon is made by simmering meat, whereas stock is made by simmering bones. Also, stock is generally unseasoned or only lightly seasoned, while bouillon is seasoned to give it a strong flavor.

Bouillon Basics

According to Amy Brown in Understanding Food: Principles and Preparation, bouillon is actually the French word for broth. “Traditionally, this type of soup is called bouillon if it is based on beef and court bouillon or fumet if it is prepared using fish,” Brown writes. “Court is the French word for ‘short,’ and it describes the preparation time for bouillon, which is much shorter than for stocks.”

Indeed, the simplest court bouillon consists of nothing but salted water, and some traditional recipes call for a mixture of half salted water and half milk. You can easily create court bouillon using a mix of aromatics and spices, which will give you a flavorful base for poaching most kinds of fish and shellfish