Court Bouillon

A court bouillon is a light stock that can be as simple as some salted water, a bay leaf and some lemon juice. But adding some white wine and vegetables such as onions, leeks and celery, along with a few black peppercorns and parsley makes an aromatic liquid perfect for poaching delicate foods such as fish and shellfish.
  
Unlike a normal stock, it is very quick to make and imparts a lovely subtle flavour, and your seafood can be cooked within 30 minutes or less.

In fact, I've found that starting your fish fillets, such as salmon, in a cold court bouillon, then heating up on the hob, gives a much better texture.

​The important thing is not to boil the liquid, this will toughen the food you are cooking. The liquid just barely needs to reach a gentle simmer and then poach until just done.

Try this technique next time you have seafood or even a chicken breast.