Vegetable Stock

This aromatic broth is a poaching liquid for fish, shellfish, and vegetables. The wine is added halfway through, because, if added at the start, the acid in the wine would prevent the vegetables from cooking and giving up their flavor to the broth.

You can use a food processor to chop up the vegetables into ¼-inch pieces, though I would cut the onions by hand. This is less work—and allows m