Court Bouillon For Poaching Fish – Main Dish

1 onion — peeled and chopped

1 carrot — peeled and sliced

— 1/2-Inch Thick 1 Stalk celery — peeled and sliced

— 1/2-Inch Thick 1 Head garlic — halved horizontally

3 Sprigs parsley

3 Sprigs thyme

1 bay leaf

10 peppercorns

2 Teaspoons fennel seed

1 Teaspoon coriander seed

1/2 Cup White Vinegar Or

1 1/2 C Dry White Wine

2 Tablespoons coarse salt

2 Quarts water

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