Court Bouillon For Poaching Fish
Ingredients
1 onion
1 slice carrot
1 slice stalk celery
1 head garlic
3 sprigs parsley
3 sprigs thyme
1 bay leaf
10 peppercorns
2 teaspoons fennel seed
1 teaspoon coriander seed
1/2 cup vinegar
1 1/2 c dry wine
2 tablespoons coarse salt
2 quarts water
Instructions
Place all ingredients in medium saucepan and bring to a boil. Lower heat and simmer uncovered for 2030 minutes. Strain and reserve. Can be refrigerated 3 days or frozen for months. 10/28/96 show